Ingredients:
1 red bell peppers, cut into long thin strips
2 cloves garlic, minced
1/8 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1/2 cup dry sherry
2/3 cup chopped scallions
1 large ripe tomatoes, diced
1/2 lb linguine, cooked,drained,and kept warm
1/8 teaspoon crumbled saffron threads
1/4 cup boiling water
2/3 cup frozen green peas
1/2 lb shelled deveined shrimp
salt and pepper
grated parmesan cheese
Directions:
In a large skillet, cook the bell pepper, garlic, and crushed red pepper in oil for 5 minutes, stirring frequently.
Add in the sherry, scallions, and tomatoes; stir.
Add the saffron to the 1/4 cup boiling water; add to the sauce mixture; increase to high heat and reduce sauce mixture for 1 minute.
Add in the peas and lower heat; simmer for a few minutes.
Add the shrimp and cook about 4 minutes or until pink.
Add salt and pepper to taste.
Transfer cooked linguine to individual pasta bowls.
Ladle the sauce over the linguine and sprinkle with fresh grated parmesan cheese.
Servings: 2
Time preparation: 30 min.
Time total: 45 min.