1.
Peel and devein the shrimp. Rinse and pat dry. Put the
flour in a bowl and add the shrimp. Toss until the shrimp
are coated evenly with the flour.
2. In
a large skillet, heat the olive oil. Add the shrimp and
sauté until they just turn pink. Add the butter, scallions,
garlic and mushrooms. Sauté until limp.
3. Bring
a large pot of water to a rapid boil. Add the linguine
and stir. Cook for 10-12 minutes or until tender.
4. To
the skillet, add the wine and cook until it is absorbed
by the shrimp. Add the parsley, cilantro, cayenne, salt and
black pepper. Stir to mix well. Add the chicken broth and
lemon juice. Simmer until thickened.
5. Drain
the linguine and return it to the pot. Add the shrimp
and toss to blend. Serve topped with grating cheese.
