Linguini With Shrimp

• 4 oz. dry linguini or angel hair pasta
• 2 Tbsp. olive oil or chicken broth
• 1 small onion, cut into eighths
• 1 yellow and 1 red bell pepper, seeded and cut into 1/4-inch strips
• sprinkling of crushed dried hot red chiles
• 1 1/4 tsp. dry oregano leaves
• 1 (8 oz.) pkg. Birds Eye frozen sugar snap peas
• 1 lb. tiny, cooked, shelled shrimp
• 1/2 c. grated Parmesan cheese

1. Bring water to a boil.
2. Add pasta when you begin to stir-fry vegetables.
3. In a wok or large, heavy skillet, stir-fry onion, bell peppers, chiles and oregano with olive oil or chicken broth over medium-high heat until tender to bite (about 5 minutes).
4. Add pea pods and continue to stir-fry about 2 minutes more.
5. Add shrimp and remove from heat.
6. Cook pasta until tender to bite (6 to 8 minutes); drain.
7. Mix into skillet of vegetables and add Parmesan.
8. Serve with additional Parmesan.

angel hair pasta, olive oil, onion, red bell pepper, sprinkling of crushed dried hot red chiles, oregano, peas, shrimp, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=747499 (may not work)