Shrimp Linguine

1. Peel and devein shrimp. REMOVE THE TAILS. Coat with olive oil and lemon juice and allow them to marinate in refridgerator for 30 minutes to an hour.
2. Core and seed peppers. Cut into 1/2" to 1" pieces. Set aside
3. Heat 2 T of olive oil in a large sauce pan. Add peppers and garlic and cook to desired tenderness without browning. Add tomatoes, salt and Italian Seasonings. Bring to simmer and cover. Set heat to low and allow sauce to simmer for 10 to 15 minutes.
4. Bring water with salt to a boil in a large pot. Drop linguine and allow to cook for 9 to 10 minutes (desired doneness) Drain quickly and reserve about 1 cup of the liquid.
5. While linguine is cooking, heat the remainubfg oil in a sauce pan over medium high heat, add shrimp,red pepper,salt and pepper and cook until shrimp turns pink (about 1 to 2 minutes). When ready to serve add to tomato sauce
6. Place linguine in a large pasta bowl add tomato sauce and reserved liquid and toss well. Serve immediately

• 1 lb medium size shrimp
• 3 quarts water
• Salt to taste
• 4 T Olive Oil
• 1 T finely chopped garlic
• 1 medium sized red pepper
• 1 medium sized green pepper
• 3 cups canned diced tomatoes (2 14.5oz cans)
• freshly ground pepper to taste
• 1 pound linguine
• 12 to 1 t ground red pepper
• 2 to 4 T Italian seasoning or fresh chopped basil and oregano

Notes:

The key to this recipe is to NOT overcook the shrimp. Once you place the shrimp in the tomato sauce, the sooner you serve the better. The tomato sauce can simmer as long as you want, but be ready to combine with the pasta within 5 minutes of adding the shrimp.