From the kitchen of the Capitol Area Winnies of Pennsylvania

• 1 package (16 ounces) linguine 
• ¼ teaspoon dried oregano
• 1 cup chopped sweet red pepper            
• 1/8 teaspoon crushed red pepper flakes
• 1 cup chopped green pepper    
• 1/8 teaspoon pepper
• 1/3 cup chopped onion
• ¼ cup olive oil
• 3 garlic cloves, peeled and thinly sliced  
• 2 pounds cooked small shrimp, peeled and deveined
• ¼ teaspoon salt
• ½ cup shredded Parmesan cheese

1. Cook linguine according to package directions.
2. Meanwhile, in a Dutch oven, saute the peppers, onion, garlic and seasonings in oil until vegetables are tender. 
3. Add the shrimp; cook and stir 2-3 minutes longer or until heated through.
4. Drain linguine; toss with shrimp mixture.
5. Sprinkle with cheese.

Yield: 8 servings.