Shrimp Linguine

1 T. extra-virgin olive oil

8 scallions, thinly sliced

3 garlic cloves, minced

1 lb. freshwater shrimp, cooked and peeled

2 T. dry white wine

1 T. lemon juice

1/4 tsp. crushed red pepper flakes

1/4 tsp. dried thyme

1/4 tsp. salt

4 c. hot cooked linguine

In a large non-stick skillet, heat oil. Add scallions and garlic, stirring constantly till softened (2-3 minutes).

Add the next 6 ingredients. Cook, stirring constantly, until heated through, about 3 minutes. Top linguine with shrimp mixture and serve.

Makes 4 servings.