3 tbsp. butter
1 lb. fresh shrimp, peeled and deveined
1 c. diagonally sliced celery
1 jar (28 oz.) chunky spaghetti sauce
Hot pepper sauce to taste
12 oz. dried linguine, cooked and well drained
1 c. frozen peas, defrosted
1 tbsp. finely chopped fresh parsley
1 c. (4 oz.) shredded Mozzarella cheese

In a large skillet, melt butter over medium heat. Saute shrimp and celery until shrimp turns pink. Stir in the spaghetti sauce and hot pepper sauce. Simmer, covered, 15 minutes. Add linguine and peas; toss well. Top with parsley and cheese. Heat until the cheese melts. Serve immediately. Yield: 4-6 servings.