1/4 c. Mazola corn oil
1 lb. med. shrimp, shelled, deveined
2 cloves garlic, minced
1 c. water
1 c. dry white wine
1 pkg. Knorr Vegetable Soup and Recipe Mix
1 tsp. dried oregano
1/4 tsp. crushed dried red pepper
8 oz. linguine, cooked and drained

1. In a large skillet, heat corn oil over medium high heat.

2. Add shrimp and garlic to the large skillet; saute 5 minutes or until shrimp turn pink. Remove shrimp from skillet.

3. Add water, wine, soup mix, oregano and dried red pepper to skillet.

4. Stirring constantly, bring to boil. Reduce heat to low; simmer 5 minutes.

5. Return shrimp to skillet; simmer 2 minutes.

6. Spoon over linguine; toss to coat.

Serves 4 people.