1. Cook linguine according to package directions.

2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add the shrimp, minced garlic, dried oregano, and red pepper; stir-fry 2 minutes. Add the tomatoes; reduce heat and simmer, uncovered, until shrimp is opaque, about 3 minutes.

3. Drain linguine; return to the same pot. Add shrimp mixture and cheese to the linguine; toss well, and transfer to 4 serving plates. Top with parsley or basil.

Wine note: The zesty shrimp linguine will match beautifully with the herbal notes and lively acidity of an Italian red from the Barbera grape. Look for Pio Cesare Barbera d'Alba, about $21.