1 lb. med. to sm. size fresh shrimp
1 stalk celery, sliced
1 tbsp. vegetable oil
1 (8 oz.) can tomato sauce
1 1/2 tsp. dried parsley flakes
1/4 tsp. pepper
1 med. onion, thinly sliced
1 (14 1/2 oz.) can Italian style tomatoes, undrained & chopped
1/4 - 1/2 tsp. crushed red pepper

Saute shrimp, celery and onion in oil in a large skillet about 3 minutes or until shrimp are pink. Add tomatoes and next 4 ingredients, stirring well. Bring to a boil; reduce heat and simmer 10 minutes. Serve over rice, or toss with linguini. Serves 3 to 4.