Shrimp on linguine with white wine sauce

8-10 shrimp shelled and de-veined

1 T. Olive oil

2 cloves garlic diced

1 T. chopped parsley

1 T. chopped fresh basil

1/3 cup red bell pepper diced

2 T. Lemon juice

1 t. lemon zest

1/2 cup white wine

1 small/1/2 large tomato sliced into thin strips

salt and pepper

2 servings linguine cooked

OK, start off with the olive oil, then put in the garlic and saute until it's about half cooked. Then add the bell pepper and saute a bit more, maybe two minutes. Then add the basil, parsley, lemon juice and zest and wine and simmer over medium-low heat until the wine cooks down, maybe 8-10 minutes. When everything is cooking down to the point where it's not a liquid so much as a syrup...somewhere inbetween, throw in the shrimp and tomatoes. The shrimp will cook real quick, and the minute you can't see any uncooked shrimp, toss in the cooked linguine. Toss over heat until everything is evenly coated, then serve.

Here's a neat trick to try when serving your pasta dishes: Take a BBQ fork with 2 tines and twist up your pasta on it, then set it in the bowl to look like a little volcano. Then set the shrimp on the sides of your volcano and place a sprig of basil or some other herb in the volcano. Sorta like this...

I can't find a good picture of it, and sadly I didn't do this with the dish I made and pictured, but hopefully you get the idea. It's just a nice little bit of presentation you can do in about 20 seconds.