2 cups of frozen peas (300 g)
16 small potatoes (800 g) with skin
2 cups of dry white wine (480 ml)
1 bunch of parsley stems
1/3 cup of olive oil (80 ml)
6 large garlic cloves, crushed
1.5 kg of large shrimp, cleaned
1 bunch of calabrian red pepper flakes
3 tablespoons of tomato paste extract
2 tablespoons of dried oregano, crushed
1 tablespoon of salt
1 bunch of thyme
2 cups of frozen peas (300 g)
16 small potatoes (800 g) with skin
2 cups of dry white wine (480 ml)
1 bunch of parsley stems
1/3 cup of olive oil (80 ml)
6 large garlic cloves, crushed
1.5 kg of large shrimp, cleaned
1 bunch of calabrian red pepper flakes
3 tablespoons of tomato paste extract
2 tablespoons of dried oregano, crushed
1 tablespoon of salt
1 bunch of thyme
Thaw the peas at room temperature
In a pot, cover the potatoes with water and bring to a boil in high heat
Reduce the heat, cover, and cook until they're al dente (about 15 minutes)
Drain, peel, and cut each potato into four
Reserve in a bowl
In a small bowl, mix together the wine and chorizo. Reserve
In a large skillet, heat the olive oil over medium heat
Add the garlic and cook until golden brown (about 3 minutes)
Add the shrimp, calabrian red pepper flakes, and stir with a wooden spoon
Add the tomato paste extract and the reserved wine mixture
Cook, stirring constantly, until the shrimp is firm (about 10 minutes)
Use a slotted spoon to transfer the shrimp to the bowl with the potatoes
Cook the sauce until it thickens (about 5 minutes)
Add the shrimp, potatoes, peas, oregano, salt, and thyme
Heat well (about 5 minutes)
Transfer to a serving dish and serve.
