Title: Red Shrimp With Linguine
Categories: Seafood
Yield: 3 Servings

8	oz	Shelled shrimp
1/3	c	Dry white wine
2	ts	Cornstarch
8	oz	Can tomato sauce
2	tb	Butter or margarine
1/4	c	Chopped onion
1/2	md	Green pepper; cut in strips
1		Clove garlic; minced
4		Anchovy fillets
1/4	c	Snipped parsley
6	oz	Linguine; cooked & drained

Thaw shrimp if frozen. In small bowl stir wine into cornstarch. Stir in tomato sauce; set aside.

In wok melt butter or margarine over medium-high heat. Stir fry onion, Green pepper and garlic for 1 minute or until vegetables are hot. Add shrimp; stir fry 7 to 8 minutes longer or until shrimp are done. Remove mixture from wok. Add anchovies to wok, mashing with back of spoon. Stir tomato mixture; add to anchovies. Cook and stir until thickened and bubbly; cook and stir 2 minutes longer.

Return shrimp to wok; stir in snipped parsley. Cook and stir 1 minute more or until hot. Serve over hot cooked linguine. Makes 2 or 3 servings.

Source: Better Homes And Gardens Best Wok Recipes Compliments Of West Bend Typos by Dorothy Flatman 1996

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