1 stick butter
2 tsp. minced garlic (4 cloves)
1 lb. lg. shrimp, peeled and deveined
1 med. sized red bell pepper, sliced
3 tbsp. chopped fresh basil
2 tbsp. chopped fresh parsley
1/4 tsp. salt
1/4 c. coarsely ground black pepper
1/2 lb. spinach linguine, cooked and drained

In large skillet, melt butter and saute garlic 1 minute. Add shrimp and red pepper, basil, parsley, salt, and pepper. Saute 2-3 minutes until shrimp are tender and serve over linguine.