12 ounce-weight shrimp, fresh or frozen peeled and deveined

8 ounce-weight pasta, linguine, enrich, dry, all brands

1 cooking spray, 1/3 sec spray

1 jalapeno chile pepper seeded and finely chopped

2 garlic cloves minced

2 C. cherry tomatoes halved (or chopped tomatoes)

1/2 tsp salt, table

1/4 tsp spice, pepper, black, ground

2 T.p cheese, parmesan, fresh, shredded

 

Thaw shrimp, if frozen. Rinse and pat dry with paper towels. Meanwhile, cook linguine according to package directions. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add chile peppers and garlic to pan; cook and stir for 1 minute. Add shrimp; cook and stir about 3 minutes more or until shrimp are opaque. Stir in tomatoes, salt and black pepper; heat through. Drain linguine, toss with shrimp mixture. Sprinkle with Parmesan cheese.