8 scallions, thinly sliced
3 garlic cloves, minced
1 pound fresh water shrimp cooked and peeled
2 tablespoon dry white wine
1 tablespoon lemon juice
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried thyme
1/4 teaspoon salt
4 cups hot cooked linguine
In a large non-stick skillet, heat oil. Add scallions and garlic, stirring constantly till softened (2 to 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.