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2 tbsp. olive or vegetable oil
1 c. onion
2 med. green or red peppers, chopped
3 cloves garlic, minced
1 med. bay leaf
2 c. marinara sauce
1 tbsp. lemon juice
1/4 tsp. hot pepper sauce
1 lb. med. shrimp, peeled & deveined
8 oz. angel hair pasta, cooked & drained
Lemon slices & fresh sage to garnish

In 10-inch skillet over medium heat, in hot oil, cook onion, peppers, garlic and bay leaf until tender

Add marinara sauce, lemon juice, hot pepper sauce and shrimp. Simmer 5 minutes or until shrimp are pink and opaque, stirring occasionally. Discard bay leaf. Serve over hot angel hair pasta. Garnish with lemon slices and sage leaves, if desired.

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