Salt to taste
500 g of fettuccine
1 red bell pepper, diced
3 cloves of garlic, minced
1/2 cup of extra virgin olive oil
600 g of medium-sized shrimp, cleaned and de-headed
1/2 cup of water
1/2 cup of frozen peas
1 tablespoon of Calabrian pepper
1/4 cup of chopped fresh parsley
Salt to taste
500 g of fettuccine
1 red bell pepper, diced
3 cloves of garlic, minced
1/2 cup of extra virgin olive oil
600 g of medium-sized shrimp, cleaned and de-headed
1/2 cup of water
1/2 cup of frozen peas
1 tablespoon of Calabrian pepper
1/4 cup of chopped fresh parsley
1
Bring 5 liters of water to a boil with 1 tablespoon of salt
2
Add the fettuccine and cook until al dente. Reserve
3
In a skillet, sauté the bell pepper and garlic in 3 tablespoons of olive oil for two minutes
4
Add the shrimp and water
Cook until the shrimp are tender
5
Add the peas and Calabrian pepper
Season with salt and strain the mixture
6
Combine the shrimp mixture with the reserved fettuccine, and add the remaining olive oil
Mix well and serve immediately.
