1/4 c. (1/2 stick) margarine
1 clove garlic, minced
12 oz. medium shrimp, cleaned
1 c. half and half
1 c. pea pods, cut in half diagonally
1 red bell pepper, cut into strips
1/4 c. water
1/4 tsp. crushed red pepper
8 oz. linguine, cooked and drained
1 wedge (4 oz.) parmesan cheese, shredded, divided

Melt margarine in large skillet on medium heat. Add garlic; cook and stir until lightly browned. Stir in shrimp, half and half, pea pods, bell pepper, water and crushed red pepper. Simmer 3 to 5 minutes or until shrimp turns pink. Pour sauce mixture over hot linguine. Sprinkle with 3/4 c. of cheese; toss to coat. Serve with remaining 1/4 c. cheese. Makes 4 servings.

You may substitute 1 1/2 c. chopped cooked chicken for shrimp.