SHRIMP WITH ROASTED RED PEPPERS OVER LINGUINE

1 pound plain or spinach linguine
3 to 4 tablespoons olive oil
Pinch of dried red pepper flakes, or to taste
2 dozen large shrimp, shelled and deveined (or 1 1/2 pounds white fish fillets)
1 garlic clove, minced
1/4 cup sherry or vermouth
1 cup bottled marinara sauce
1/2 cup bottled roasted red peppers, cut into strips
2 to 3 tablespoons heavy cream or nonfat half-and-half
Salt and pepper to taste
1 tablespoon chopped fresh flat-leaf parsley

Cook the pasta in a large pot of boiling salted water.

While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the pepper flakes and stir so they flavor the oil.

Add the shrimp, sauteing and stirring just until the shrimp turn pink or the fish starts to become opaque. Stir to turn seafood; add the garlic and sherry, cooking for about 30 seconds.

Add the marinara sauce and red peppers; bring to a boil. Reduce heat to low, stir in the cream, salt and pepper to taste; simmer 1 minute, or until the shrimp are done and sauce is hot. Do not cook too long or the shrimp will become tough. Remove from heat.

Drain pasta. Divide the pasta onto serving plates. Spoon shrimp mixture on top, garnishing each serving with a pinch of chopped parsley. Serve immediately.

VARIATIONS:
Boneless, skinless chicken breasts cut into 2-inch pieces can be substituted for the shrimp. If using chicken, broth can be substituted for the cream.

Makes 4 to 6 servings
Adapted from source: Simply Saute by Silvia Bianco