Shrimp and Linguine Bake

Peel and devein shrimp. In a small bowl, toss shrimp with garlic and basil. Refrigerate while linguine is cooking. Cook linguine according to package directions. Spray a 1 1/2 quart baking dish with cooking spray. Spoon half the tomatoes into the baking dish; top with linguine. In the same pot you cooked the linguine in or a skillet, melt butter with olive oil over medium heat. Add sliced green onions; cook for 1 minute. Add shrimp mixture, peas, wine, salt and pepper and the remainder of the tomatoes; cook for 1 to 2 minutes. Pour shrimp and tomato mixture over linguine then top with cheese. Bake at 350 for 20 to 25 minutes.
Serve with freshly grated Parmesan cheese.
Serves 4.

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