Pasta Valenzana

Name: Pasta Valenzana
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 serving(s)
Ingredients: 1 red bell pepper, 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 scallion; 1 large ripe tomatoes, diced; 1/2 lb linguine, cooked,drained,and kept warm; 1/8 teaspoon crumbled saffron thread; 1/4 cup boiling water; 2/3 cup frozen green pea; 1/2 lb shelled deveined shrimp; salt and pepper; grated parmesan cheese

Submitted by ratherbeswimmin

"I don't know where this recipe originates. Probably a Moosewood cookbook but I can't swear to it. A friend of mine sent it to me and my sister and I love it. I don't cook with saffron much but I like the use of it in this recipe."

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Ready In:: 45mins
Ingredients:: 14
Serves:: 2

ingredients

1 red bell pepper, 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 scallion
1 large ripe tomatoes, diced
¹⁄₂ lb linguine, cooked,drained,and kept warm
¹⁄₈ teaspoon crumbled saffron thread
¹⁄₄ cup boiling water
²⁄₃ cup frozen green pea
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.