1/2 c. (1 stick) butter
1 lb. lg. shrimp, shelled and deveined
1/4 tsp. salt
3 tbsp. chopped fresh basil or 1 tbsp. dried leaf basil, crumbled
2 tbsp. chopped fresh parsley or 2 tsp. dried parsley
1/4 to 1/2 tsp. coarse ground pepper
2 tsp. minced garlic (4 cloves)
1 med. size red pepper, seeded and sliced
1/2 lb. spinach linguini, cooked and drained

In large skillet melt butter; saute garlic 1 minute. Add shrimp, red pepper slices, basil, parsley, salt,. and pepper. Saute 2 to 3 minutes until shrimp are tender. Serve over linguini. Yields 4 servings. Regular linguini or green pepper may also be used.