|Green bell pepper/Red bell pepper||1 , cut into long thin strips|
|Garlic cloves||2 Large, minced or pressed|
|Crushed red pepper flakes/Crushed cayenne||1 Pinch|
|Olive oil||2 Tablespoon|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Chopped scallions||2⁄3 Cup (10.67 tbs)|
|Ripe tomatoes/1 cup drained chopped canned tomatoes||1 Large, diced|
|Diced ripe tomato/1 cup drained chopped canned tomatoes||1 Large|
|Crumbled saffron threads||1⁄8 Teaspoon|
|Boiling water||1⁄4 Cup (4 tbs)|
|Frozen green peas||2⁄3 Cup (10.67 tbs)|
|Shelled shrimp||1⁄2 Pound, rinsed|
Bring a large covered pot of water to a rapid boil.
While the water heats, in a large nonreactive skillet saute the bell peppers, garlic, and crushed red pepper flakes or cayenne in the oil for about 5 minutes.
Add the sherry.
Stir the scallions and tomatoes into the peppers.
When the water boils, cook the linguini for about 10 minutes, until al dente.
While the pasta cooks, stir the saffron into the 1/4 cup of boiling water and add it to the skillet.
Reduce the sauce on high heat for a minute, stir in the peas and lower to a simmer.
Add the shrimp and cook until they are pink and just tender, about 4 minutes.
Taste the sauce and add salt if needed.
If the shrimp are done before the pasta, remove the skillet from the heat.
Drain the cooked pasta and serve it immediately in warmed pasta bowls, with the sauce ladled over it.
Top with grated Parmesan, if desired.