Lemon Butter Linguini with Shrimp

½ pound linguini
Olive oil
1 large onion, peeled and thinly sliced
3 cloves garlic finely minced
Zest and juice of 1 lemon
½ teaspoon dried chilli pepper
1 each red and green pepper, seeded and finely sliced
1 pound raw, black tiger shrimp, shelled (frozen or cooked will do)
1/3 cup margarine (or butter if you’re not worried about cholesterol)
1 tablespoon fresh thyme
1 tablespoon fresh, finely chopped chives
Salt

Cook the linguini in a large pot of salted water.

While the linguini is cooking, sauté the onion, garlic lemon zest and chilli in a large skillet with a little olive oil. When the onion is limp, add the peppers, and continue to sauté until the pepper just begin to soften. Add the shrimp and cook until the shrimp just begin to turn pink. Add the lemon juice, margarine and herbs, season to taste.

Lift the linguini into the skillet and add about ½ cup of the pasta water, tossing to coat the pasta and evenly distribute the vegetables.

Serve immediately with freshly grated parmesan cheese.

Serves 4-6