Garlic-Wine Pasta with Shrimp

OK, so this one is pretty easy, I adapted this from a magazine article, but my wife and I have grown tired of tomato based sauce (it's really hell on my ulcer too).

You can do the prep work yourself, or simply buy the prepared, pre-cooked frozen shrimp, either way.  Personally, if you get larger shrimp, raw, and then peel, devein and cook them yourself, I think the taste is much better.

4-5 cups whole wheat pasta 

(I prefer rotini or penne, but the presentation looks a little nicer with angel hair or fettucini)

1 pound shrimp 

(10-12 or 15-20 count)

2 whole cloves garlic 

(finely chopped)

1 chopped whole scallion

(green and white)

1/2 - 3/4 cup white wine

1/4 tsp. crushed red pepper

1/2 tsp. seasoned salt 

(or sea salt, or seafood seasoning blend, your choice)

1/2 red bell pepper

(diced)

2 Tbsp. butter

Cook pasta in boiling water according to instructions on box/package.

While pasta is cooking - heat EVOO in large skillet/fry pan over medium-medium high heat.

Add bell pepper and cook until just browned around the edges, about 2 minutes.

Add garlic and cook for another minute, stirring continually.

Add shrimp, crushed red pepper, scallions and 1/2 tsp. seasoned salt - cook for 2 minutes.

Add white wine and simmer for another 2 minutes, or at least until shrimp are opaque, add butter and stir until melted.

Drain pasta and return to empty pan, toss pasta in pan with shrimp and seasonings.

[On a totally different feel, you could add 1/2 tsp. of rosemary and substitute red wine for the white.]