1/4 c. olive oil
2 red peppers
1 yellow pepper
1 green bell pepper - all cut into 1/4 inch strips
2 garlic cloves chopped
2 lbs. gulf shrimp (deveined and butterflied)
1 c. black olives, pitted and halved
1/4 c. chopped fresh parsley
1/4 c. basil
Freshly ground black pepper and red pepper to taste
1/2 c. grated Parmesan cheese

In a large frying pan heat oil. Saute bell peppers and garlic until tender. Add shrimp and cook for 4 minutes, until barely done. Add olives, parsley, basil and black and red pepper. Stir and remove from heat.

Meanwhile bring a large pot of water to boil and cook pasta (linguine, angel hair) until al dente. Drain, toss the pasta with a little olive oil and the cheese. Spoon sauce over top. Serve immediately. Serves 5.