Pasta Valenzana

14 ingredients
8 steps

Ingredients

  • 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

Directions

  1. 1
    In a large skillet, cook the bell pepper, garlic, and crushed red pepper in oil for 5 minutes, stirring frequently.
  2. 2
    Add in the sherry, scallions, and tomatoes; stir.
  3. 3
    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.
  4. 4
    Add in the peas and lower heat; simmer for a few minutes.
  5. 5
    Add the shrimp and cook about 4 minutes or until pink.
  6. 6
    Add salt and pepper to taste.
  7. 7
    Transfer cooked linguine to individual pasta bowls.
  8. 8
    Ladle the sauce over the linguine and sprinkle with fresh grated parmesan cheese.

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