1/2 pkg. (8 oz.) thin spaghetti
3 tbsp. oil
1 lb. med. shrimp, cleaned
1 med. green pepper, cut in thin strips
1/4 tsp. pepper
1/3 c. dry white wine (opt.)
1 c. sliced mushrooms
2 garlic cloves, minced
1 (14 oz.) spaghetti sauce

Prepare pasta as directed on package; drain. Meanwhile, heat 2 tablespoons of the oil over medium heat in 12" skillet. Add the shrimp and saute until shrimp turn pink, about 3 minutes; remove shrimp.

Add remaining oil, green pepper, mushrooms and garlic, saute until green pepper is crisp-tender, about 6 minutes. Stir in spaghetti sauce, wine and pepper. Bring to a boil, reduce heat, cover and simmer 6 minutes. Stir in shrimp. Heat thoroughly. Serve over pasta. Makes 4 servings.