1/2 lb. linguine
1 lb. med. lg. shrimp (20-24)
1 lg. (30 oz.) can crushed tomatoes
1/4 c. white wine (optional)
1 1/2 tsp. basil
2 cloves crushed garlic
1/2 tsp. black pepper
2 tbsp. olive oil
Parmesan cheese

Cook linguine according to directions on box. In a wok or large frying pan, saute garlic with olive oil. (Be careful not to burn garlic.) Add tomatoes, basil, pepper, and wine. Lower heat and cook 15 minutes.

Peel, devein and butterfly shrimp. Add to tomato sauce and cook 7-10 minutes. Drain and rinse linguine with hot water. Add linguine to wok and mix with sauce. Serve with Parmesan cheese. Great with a salad.