Healthy Rainbow Shrimp Pasta - Bethenny Frankel

• 1 lb whole wheat linguine, reserve 1/4 cup liquid
• 2 tablespoons sundried tomato oil, from the jar
• 2 garlic cloves, thinly sliced
• 1/2 yellow pepper, julienned (thinly sliced)
• 1 lb shrimp, peeled, deveined, tail off
• 5 sun-dried tomatoes, sliced (in oil)
• 1/4 cup white wine, your favourite reasonably priced
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons parmesan cheese, freshly grated
• salt and pepper

1. Boil water and cook linguine. Meanwhile on med/high heat, saute garlic in the sundried tomato oil with the sliced peppers. Once peppers are soft, add the shrimp, sundried tomatoes, and the linguine with some of the reserved pasta water (to bind and make creamy) and white wine.
2. Cook on med/high until the shrimp are cooked. add fresh herbs, sprinkle crushed red pepper, parmesan and salt and pepper to taste.

whole wheat linguine, tomato oil, garlic, yellow pepper, shrimp, tomatoes, white wine, fresh basil, fresh parsley, red pepper, parmesan cheese, salt

Taken from www.food.com/recipe/healthy-rainbow-shrimp-pasta-bethenny-frankel-375037 (may not work)