This classic method of saute'ing shrimp adapts perfectly for making a pasta sauce. Lots of garlic is essential. Serve over spaghetti or linguini.

1 1/2 c. olive oil
1/2 c. (1 stick) unsalted butter, cut into pieces
8 med. to lg. garlic cloves, finely chopped
1 1/2 tbsp. crushed red pepper flakes
36 medium shrimp (about 3/4 lb.), shelled and deveined
1 green bell pepper, stemmed, seeded and cut into 1/4 in. pieces
1/3 c. lemon juice
1/4 c. chopped fresh parsley
1 1/2 tsp. salt

In a large skillet, heat the olive oil and the butter over moderate to high heat. Add the garlic and pepper flakes; saute' for about 30 seconds.

Add the shrimp and diced green and red peppers; saute' for 2 to 3 minutes, until the shrimp turn pink and are just cooked through. Carefully stir in the lemon juice, parsley and salt. Serve immediately over cooked pasta. Serves 4 to 6.