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Pasta Valenzana

Chef.Foodie's picture
Ingredients
  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
  Linguini 1⁄2 Pound
  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
  Salt To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pasta
Interest: 
Everyday
Cook Time: 
20 Minutes
Servings: 
4

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