1/4 cup Mazola corn oil
1 lb medium shrimp, shelled, deveined
2 cloves garlic, minced
1 cup water
1 cup dry white wine
1 pkg KNORR Vegetable Soup and Recipe Mix
1/4 tsp crushed dried red pepper
8 oz linguine, cooked, drained
In a large skillet, heat corn oil over medium-high heat. Add shrimp and garlic; saute 5 minutes or until shrimp turn pink. Remove. Add water, wine, soup mix, oregano and dried red pepper to skillet. Stirring constantly, bring to boil.
Reduce heat to low; simmer 5 minutes,
Return shrimp to skillet; simmer 2 minutes. Spoon over pasta; toss to coat.
Serves 4.
