- 3 tablespoons butter or margarine
- 1 pound fresh shrimp, peeled and deveined
- 1 cup diagonally sliced celery
- 1 (28 ounce) jar chunky spaghetti sauce
- hot pepper sauce to taste
- 12 ounces dried linguine, cooked and well drained
- 1 cup frozen peas, defrosted
- 1 tablespoon finely chopped fresh parsley
- 1 cup shredded mozzarella cheese
- In a large skillet, melt butter over medium heat. Saute shrimp and celery until shrimp turns pink. Stir in the spaghetti sauce and hot pepper sauce. Simmer, covered, 15 minutes. Add linguine and peas; toss well. Top with parsley and cheese. Heat until the cheese melts. Serve immediately.