1 tbsp. butter
1/4 c. thinly sliced celery
1 clove garlic, minced
1 (15 1/2 oz.) jar spaghetti sauce
1/4 c. dry white wine
1 lb. med. shrimp, cleaned, deveined
Chopped parsley

Melt butter in 2 quart saucepan over medium heat, cook celery and garlic until tender. Stir in spaghetti sauce and wine. Heat to boiling. Reduce heat to low; cover. Simmer 10 minutes, stirring occasionally. Add shrimp. Simmer 5 minutes or until shrimp are pink and opaque. Serve over hot rice or pasta. Garnish with chopped parsley.