Francesca'S Shrimp And Shells Picatta

• 1 lb. American Italian medium shells
• 3 Tbsp. olive oil
• 1 lb. medium shrimp, peeled and cleaned
• 3/4 c. red peppers, diced large
• 1 c. mushrooms, sliced
• 1/2 c. scallions, minced
• 1 Tbsp. garlic, minced
• 1 c. dry white wine
• 3 Tbsp. fresh lemon juice
• 1 1/2 Tbsp. capers
• 5 Tbsp. butter
• 2 Tbsp. parsley, chopped
• salt and pepper to taste

1. Cook pasta according to package directions.
2. Meanwhile, in large preheated skillet or pot, add olive oil and saute shrimp, peppers, mushrooms, scallions and garlic.
3. Cook for 5 to 6 minutes or until shrimp is cooked.
4. Add wine, lemon juice, capers and butter.
5. Blend well and cook for 1 minute.
6. Toss hot pasta into pot and mix thoroughly.
7. Add parsley.
8. Serves 6 to 8.

shells, olive oil, shrimp, red peppers, mushrooms, scallions, garlic, white wine, lemon juice, capers, butter, parsley, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=525560 (may not work)