1/2 c. butter
1 tsp. minced garlic (4 cloves)
1 lb. large shrimp, shelled, deveined
1 med.-size red bell pepper, seeded, sliced (3/4 c.)
3 tbsp. chopped fresh basil or 1 tbsp. dried leaf basil, crumbled
2 tbsp. chopped fresh parsley or 2 tsp. dried parsley
1/4 tsp. salt
1/4 to 1/2 tsp. coarsely ground pepper
1/2 lb. spinach linguini, cooked, drained
3/4 lb. broccoli, lightly steamed and separated into bite-size pieces

In large skillet, melt butter; saute garlic 1 minute. Add shrimp, red pepper slices, basil, parsley, salt, and pepper; saute 2-3 minutes until shrimp are tender. Add broccoli; stir. Serve over linguini, cooked according to package directions. Very quick to fix. Serve with hot Italian bread and a salad.