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 tablespoon of pimenta calabresa
12 oz medium-sized shrimp, peeled and deveined
8 oz pasta
3 cloves of garlic, minced
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 tablespoon of pimenta calabresa
12 oz medium-sized shrimp, peeled and deveined
8 oz pasta
3 cloves of garlic, minced
1 large red bell pepper, diced
Salt to taste
1
Bring 5 liters of water to a boil in a large pot with one tablespoon of salt
2
Add the pasta and cook until al dente
3
In a medium skillet, sauté the garlic and red bell pepper in three tablespoons of olive oil for two minutes
4
Add the shrimp and 1/2 cup of water to the skillet and cook for five minutes or until the shrimp are cooked through
5
Add the peas, pimenta calabresa, and salt
Stir-fry for one minute
6
Drain the pasta and add it to the skillet with the shrimp mixture
7
Add the remaining olive oil, stir well, and serve immediately.
