1 lb. pkg. linguine
1/4 c. plus 1 Tbsp. olive oil, divided
1 Tbsp. margarine
1 lb. cleaned shrimp
1 garlic clove, minced
3 Tbsp. lemon juice
dash of cayenne pepper
1 red or green pepper, cut in 1-inch matchstick pieces
1 red onion, thinly sliced
12 small black olives, chopped
1/2 c. chopped parsley
1 Tbsp. chopped fresh basil or 1 tsp. dried
1 tsp. salt
1/2 tsp. black pepper
3 tomatoes, cut in wedges

Cook linguine according to package directions. Drain, rinse with cold water and drain again.

In a large bowl, toss linguine with 1/4 cup olive oil, coating well. Reserve.

Wash shrimp and pat dry. In a large nonstick skillet, heat the 1 tablespoon margarine with remaining tablespoon of olive oil. Add shrimp and garlic; cook, stirring often, 5 minutes or until shrimp are pink and tender. Remove from heat. Add cayenne and lemon juice to shrimp; marinate about 30 minutes.

Combine remaining ingredients, except tomatoes, with linguine. Add shrimp mixture. Toss well. Chill; toss again just before serving. Garnish with tomato wedges. Makes 10 servings, about 1 cup each.

Serve with baked tomatoes and crusty bread.

To avoid mushy pasta, select dry pasta products made with 100% durum wheat or semolina flour.