1 cup of frozen peas
1/2 cup of water
1/2 cup of extra-virgin olive oil
1/4 cup of chopped fresh parsley
1 teaspoon of red pepper flakes
600g of medium-sized shrimp with heads removed
500g of spaghetti
3 cloves of minced garlic
1 large red bell pepper, diced
Salt to taste
1 cup of frozen peas
1/2 cup of water
1/2 cup of extra-virgin olive oil
1/4 cup of chopped fresh parsley
1 teaspoon of red pepper flakes
600g of medium-sized shrimp with heads removed
500g of spaghetti
3 cloves of minced garlic
1 large red bell pepper, diced
Salt to taste
In a large pot, bring 5 liters of water to a boil with one tablespoon of salt
Add the macaroni and cook until al dente
In a medium skillet, sauté the bell pepper and garlic in three tablespoons of olive oil for two minutes
Add the shrimp and water and cook for five minutes or until the shrimp are tender
Add the peas and red pepper flakes and season with salt
Drain the pasta and place it back in the pot where it was cooked
Add the shrimp broth and parsley and drizzle with remaining olive oil
Stir well and serve immediately.
