Talharim with Shrimp and Peas

Name: Talharim with Shrimp and Peas
Total time: 30 min
Yield: 4
Ingredients: To taste, salt; 500 g of talharim; 1 large red bell pepper diced into cubes; 3 cloves of garlic finely chopped; 1/2 cup of extra virgin olive oil; 600 g of medium-sized shrimp, cleaned and with tails removed; 1/2 cup of water; 1/2 cup of frozen peas; 1 tablespoon of Calabrian hot pepper flakes; 1/4 cup of chopped fresh parsley

1
To taste, salt
2
500 g of talharim
3
1 large red bell pepper diced into cubes
4
3 cloves of garlic finely chopped
5
1/2 cup of extra virgin olive oil
6
600 g of medium-sized shrimp, cleaned and with tails removed
7
1/2 cup of water
8
1/2 cup of frozen peas
9
1 tablespoon of Calabrian hot pepper flakes
10
1/4 cup of chopped fresh parsley

Ingredients

1
To taste, salt
2
500 g of talharim
3
1 large red bell pepper diced into cubes
4
3 cloves of garlic finely chopped
5
1/2 cup of extra virgin olive oil
6
600 g of medium-sized shrimp, cleaned and with tails removed
7
1/2 cup of water
8
1/2 cup of frozen peas
9
1 tablespoon of Calabrian hot pepper flakes
10
1/4 cup of chopped fresh parsley

Directions

1
In a large pot, bring 5 liters of water to a boil with one tablespoon of salt
2
Add the talharim and cook until al dente. Reserve
3
In a skillet, sauté the bell pepper and garlic in three tablespoons of olive oil for two minutes
4
Add the shrimp, water, and peas
5
Cook for five minutes or until the shrimp are tender
6
Add the Calabrian hot pepper flakes
7
Season with salt to taste
8
Drain the excess liquid
9
Add the shrimp sauce and parsley
10
Drizzle with the remaining olive oil
11
Mix well and serve immediately.