1/2 c. (1 stick) butter
2 tsp. minced garlic (4 clove)
1 lb. lg. shrimp, shelled, deveined
1 med. size red bell pepper, seeded, sliced, 3/4 c.
3 tbsp. chopped fresh basil or 1 tbsp. dried leaf basil, crumbled
2 tbsp. chopped fresh parsley or 2 tsp. dried parsley
1/4 tsp. salt
1/4 to 1/2 tsp. coarsely ground pepper
1/2 lb. spinach linguini, cooked, drained

In large skillet melt butter; saute garlic 1 minute. Add shrimp, red pepper slices, basil, parsley, salt and pepper; saute 2 to 3 minutes until shrimp are tender. Serve over linguini. Yield: 4 servings. Enjoy!