1/2 c. (1 stick) Krona (oleo)
2 tsp. minced garlic (4 cloves)
1 lb. lg. shrimp, shelled, deveined
2 med. red bell peppers, seeded, sliced
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 and drained

In large skillet, melt Krona, 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. Yield: 4 servings.