2 tbsp. butter
1 med. onion (chopped)
1 med. green pepper (chopped)
1 jar Ragu Italian cooking sauce
2 tbsp. lemon juice
1/2 c. white wine
1/8 tsp. ground rosemary
1 lb. shrimp (cooked and drained)
3 c. cooked rice

In a large saucepan, saute onions and peppers in butter for 5 minutes. Add Ragu Italian cooking sauce, lemon juice, wine and rosemary. Bring to a boil, cover and simmer 5 minutes. Stir in shrimp and heat briefly. Spoon over rice and garnish with chopped parsley and lemon wedges as desired.