Ingredients for 4 servings:
1. 3 tablespoons olive oil
2. 1 large sweet onion, chopped (Vidalia or Spanish work well)
3. 1 1/2 cups red bell peppers, chopped
4. 1 1/2 cups mushrooms, sliced
5. 2 garlic cloves, minced
6. 2 plum tomatoes, chopped
7. 1/2 teaspoon oregano
8. 1/2 teaspoon basil
9. 1/4 teaspoon chili pepper flakes
10. salt and pepper, to taste
11. 3/4 cup white wine
12. 1 lb shrimp (*see note below)
13. 10 green olives, pitted and chopped
14. 1 tablespoon lemon juice
15. 1/2 teaspoon lemon zest
16. 3 -4 tablespoons heavy cream (double cream in UK)
17. 1 lb pasta, cooked

Directions:
1. Heat oil in heavy skillet and brown onions and peppers for 6-8 minutes. Add mushrooms and garlic and cook for another 6-8 minutes.
2. Stir in tomatoes, oregano, basil and pepper flakes. Season with salt and pepper. Continue cooking until veggies are tender, about 5-10 minutes.
3. *NOTE: Follow directions according to type of shrimp used. In either case, shrimp should be peeled and deveined.
4. Uncooked – Add wine, shrimp, olives, lemon juice and zest. Cook until shrimp has turned pink and opaque, about 3-4 minutes. Add cream and stir. Serve over hot cooked pasta.
5. Cooked – Add wine and cook for 1-2 minutes. Add shrimp, olives, lemon juice and zest. Stir mixture and add cream. Stir again to heat shrimp through and serve over hot pasta.