8 oz. linguine
2 tbsp. olive oil
1/2 c. chopped onion
1 red bell pepper
5 jalapeno peppers
2 tbsp. bottled minced garlic
1 lime
1/2 c. dry white wine
1/3 c. fresh parsley leaves
2 tbsp. fresh cilantro leaves
1/2 tsp. salt
1 lb. medium shrimp, shelled and deveined
1/4 c. fresh grated Parmesan cheese
Tabasco sauce (for passing at the table; optional)

Bring 2 1/2 quarts of unsalted water to a boil in a 4 1/2-quart Dutch oven or soup pot. When the water boils, add the noodles and cook until just tender, 10 to 11 minutes.

While the linguine cooks, heat the olive oil in a deep, 12-inch nonstick skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop.

Seed and rinse the bell pepper and coarsely chop. Add it to the skillet. Wearing rubber gloves, cut the jalapeno peppers in half and remove the seeds. Slice them into thin crescents and add to the skillet. Add the garlic.

Squeeze the juice from the lime and add it to the skillet. Add the wine. Chop the parsley and cilantro and add them to the skillet, along with the salt and shrimp. Cook just until the shrimp are opaque, about 3 minutes, stirring from time to time. (If the shrimp are done before the linguine has finished cooking, remove the skillet from the heat.)

Drain the linguine and add it to the skillet. Stir and toss to coat the noodles well with sauce (or you can toss the noodles and sauce in a large serving bowl). Serve immediately, topping each serving with 1 tablespoon Parmesan cheese. Pass the Tabasco sauce at the table, if desired.

Serves 4.