Shrimp and Pepper Pasta

1 or 2 med onions, as desired, cut into thin wedges
2 garlic cloves, minced
2 tbs olive oil
1 lb medium-sized shrimp, peeled and deveined
1 med red pepper, cut into short, thin strips
1 med green pepper, cut into short, thin strips
One 28 oz can whole tomatoes, drained and coarsely chopped
1/2 cup picante sauce
1/2 cup shredded fresh basil or 1 to 1-1/2 tbs dried basil
1/2 tsp oregano leaves, crushed
1/2 lb hot cooked linguine

Cook onions and garlic in oil in large skillet until onion is tender but not brown. Add shrimp and peppers; cook about 4 minutes or until shrimp is cooked through, stirring constantly. Add tomatoes, picante sauce, basil and oregano; heat through. Toss with linguine. Serve with additional picante sauce.

Makes 6 servings.

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Cajun Country -- New Iberia, Louisiana