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Categories:
red bell pepper garlic red pepper olive oil sherry scallion tomatoes linguine thread boiling water frozen green pea shrimp salt Parmesan cheese
Viewed: 35 - Published at: 5 years agoIngredients
- 1 red bell pepper, cut into long thin strips
- 2 cloves garlic, minced
- 18 teaspoon crushed red pepper flakes
- 2 tablespoons olive oil
- 12 cup dry sherry
- 23 cup chopped scallion
- 1 large ripe tomatoes, diced
- 12 lb linguine, cooked,drained,and kept warm
- 18 teaspoon crumbled saffron thread
- 14 cup boiling water
- 23 cup frozen green pea
- 12 lb shelled deveined shrimp
- salt and pepper
- grated parmesan cheese
Method
- 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.
