LINGUINI BELLA

2 tablespoons extra virgin olive oil
1 red bell pepper, sliced into thin strips
1 yellow bell paper, sliced into thin strips
1/2 cup Portabella mushroom slices
2 garlic cloves, crushed
8 large shrimp
1/4 cup fresh basil, sliced
1 (13 ounce) can seasoned Italian tomatoes
8 ounces uncooked linguini, cooked according to package directions
Fresh chunk of parmesan cheese (for serving)

Saute pepper slices in olive oil until tender.

Add shrimp and garlic, then mushrooms. When shrimp are cooked, add basil, then a can of tomatoes with about half the liquid. Heat tomatoes through. Add more liquid, if necessary.

Toss with pasta and serve. Grate parmesan cheese over the top to taste, about 2 tablespoons per serving.

Source: Fred Puglia, Hometown Chefs, Decatur Herald and Review. 1998