Shrimp scampi

Ingredients:

2 pounds shrimp
4 large cloves garlic
4 tablespoons fresh parsley, or dried
8 tablespoons butter
2 tablespoons vegetable oil
4 tablespoons dry vermouth
Salt and pepper to taste
2 teaspoons flour
Dash of lemon juice (1/2 of a lemon)
1 pound linguine

Preparation:

Cook linguine according to package directions.
Rinse the shrimp in cold water, peel and de-vein, if you wish. Dry on paper towels.
Saute the garlic and parsley in butter and oil for 1 to 2 minutes. Do not let the garlic turn brown.
Add the vermouth, then the shrimp.
Raise the heat to medium-high and cook for 3 to 5 minutes, stirring frequently. Do not overcook.
Season with salt and pepper.
Add flour to slightly thicken the garlic butter.
Add the lemon juice during the last minute of cooking.
Remove from the heat. Serve immediately.