1/4 c. corn oil
1 lb. medium shrimp, shelled and deveined
2 cloves garlic, minced
1 c. water
1 c. dry white wine
1 pkg. Knorr vegetable soup and recipe mix
1 tsp. dried oregano
1/4 tsp. crushed, dried red pepper
8 oz. linguini, cooked and drained

In large skillet, heat corn oil over medium-high heat. Add shrimp and garlic; sauté 5 minutes or until shrimp turn pink. Remove. Add water, wine, soup mix, oregano and dried red pepper to skillet. Stirring constantly, bring to a boil. Reduce heat to low; simmer 5 minutes. Return shrimp to skillet. Simmer 2 minutes. Spoon over pasta. Toss to coat. Serves 4.