SPICY SHRIMP AND LINGUINE

1 pound unpeeled medium-size shrimp

6 oz linguine, uncooked

1 stalk celery, sliced

1 medium onion, sliced and cut into quarters

1 tblsp olive oil

1 (14 ½ oz) can Italian-style tomatoes, undrained and chopped

1 (8 oz) can tomato sauce

1 ½ tsp dried parsley flakes

¼ to ½ tsp crushed red pepper flakes

¼ tsp pepper

Peel and devein shrimp; set aside. Cook pasta         according to directions; drain and set aside. Sauté shrimp, celery and onion in oil in a large skillet about 3 minutes or until shrimp are pink. Add tomatoes and next 4 ingredients, stirring well. Bring to a boil; reduce heat, and simmer for 10 minutes. Toss with linguine.