2 pounds cooked small shrimp, peeled and deveined, and remove tails
1/2 cup shredded Parmesan cheese
Cook linguine according to package directions. Reserve 2 cups of pasta water after pasta is cooked. Meanwhile, in a Dutch oven, sauté the peppers, onion, garlic and seasonings in oil until vegetables are tender.
Add the shrimp; cook and stir 2-3 minutes longer or until heated through. Drain linguine; toss with shrimp mixture. If the pasta mixture is too dry, gradually add the reserved pasta water until desired wetness. Sprinkle with cheese.