It's from the Sep/Oct 2006 WW magazine on the menu section.  It's a core
recipe.

Shrimp Linguine
Boil whole-wheat linguine according to the package directions.  Drain. Toss
in skillet over medium-high heat with 2 tsp olive oil, deveined precooked
shrimp, minced garlic and shallots and frozen green peas, cooking until
shrimp and peas are heated through.  Sprinkle with fresh basil.

What I did... I don't do core so I measured out 4 oz of whole wheat
spaghetti (what I had on hand) 6 points, 4 ounces of shrimp 2 points, 2
points for the 2 tsp of oil.  My eyeballs were bigger than my stomach.  2
ounces of spaghetti and shrimp would have been plenty.  I didn't have any
peas, but had frozen broccoli.  Toward the end of the cooking of the
spaghetti I threw the broccolli in and my shrimp as they were uncooked and
frozen.  Worked out great.  When pasta was done I drained everything and
threw into a pan with the olive oil, garlic and an onion (didn't have
shallots).  It was so easy to make and good for 10 points.  Could have been
happy with 6 points had I not doubled the pasta and shrimp.

Lynne