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Texas' coastal waters produce about 75 million pounds of shrimp each year.

• 1 pound linguine
• 24 medium shrimp, peeled and deveined
• 3 tablespoons olive oil, divided
• 6 large cloves garlic, minced
• 4 dried guajillo chiles, soaked in hot water for 30 minutes, seeded and chopped
• 2 ripe tomatoes, seeded and coarsely chopped
• 1/4 cup black olives, chopped
• 1/4 cup capers
• 3 tablespoons minced fresh cilantro

Cook the linguine according to package directions until al dente. Drain and cool under cold running water, and toss with 1 tablespoon of olive oil. Set aside. Bring a fresh pot of salted water to a boil.

Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the shrimp and garlic, and sauté for 1 minute. Add the peppers, tomatoes, olives and capers, and continue cooking until the shrimp lose their translucence and start to firm. Sprinkle in the cilantro, and cook for another minute. Remove from heat.

Place the cooked pasta in the fresh boiling water long enough to reheat it, about 1 minute. Drain, and divide among 4 plates. Top with the shrimp. Makes 4 servings.

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Note: Guajillo (gwa HEE o) chiles are shiny, deep red-orange, long (4 to 6 inches) and narrow. They are fairly mild. If you cannot locate guajillos, substitute poblanos for a slightly different but equally delicious flavor.

Per serving 571.0 calories, 14.7 g total fat, 2.1 g saturated fat, 255.7 cholesterol, 968.1 mg sodium, 70.5 g total carbohydrates, 1.4 g dietary fiber, 43.0 g protein, 116.7 mg calcium.

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