Spicy Shrimp & Peas Pasta...... mmmmm!
right away i'm going to apologize, food was devoured pre- brain realizing a photo would have been nice!
sorry charlies! i bring you a simple recipe, quick, easy & TASTY!

What you need:
1 lb. of tiger shrimp
1 bag of frozen peas (you'll use about 1/3 of a 32 oz. bag)

1 box of whole wheat linguini
1/3 cup extra virgin olive oil

1 bulb of garlic (you'll use as many cloves as you desire, I used three SUPER LARGE ones)
1/2 of a finely chopped onion
1 can of stewed tomatoes
1 carton of whipping cream (you'll use like a half cup)
1 tube of refrigerated chili pepper (in produce section)
A block of or a container of parmesan cheese (get a block, you'll need to grate)
Salt & fresh ground pepper to taste


What to do: Slowly heat olive oil in a sauté pan, add onion, add peas, let them cook for a bit, as you add pressed garlic, (you have a garlic press right? no? chop cloves small & GET a garlic press next time you're out & about).

In a separate pot, bring water to a boil for your pasta. Keeping  heat low in your sauté pan,  add the shrimp (after you've rinsed, peeled and de-tailed of course).  Let shrimp pink on each side. A good rule of thumb is to create "C's" rather than "O's" of your shrimp. "O" = overcooked. Add can of stewed tomatoes, stir for a bit, then add whipping cream and stir until you have a pink sauce. Add chili pepper, TO TASTE, love things spicy?, squeeze quite a bit in, not so much, add a wee dab. Continue to let this all simmer. Drain pasta, set aside. Add salt & pepper to taste now. Plate your pasta (I personally like to "bowl" mine, as I am a sauce addict and a plate doesn't work so well for this), then add your sauce, then of course, your parmesan cheese & serve.... Artisan garlic bread on the side is awesome, as you can dip it in your tasty sauce throughout your meal. Enjoy! Preferably with a nice glass of chilled red... :-)


love,
sunlovey


p.s. check out my AeroGarden, given to us by my parents, i'm giving growing a 'kitchen garden' IN MY KITCHEN, a go! wish me luck... two kinds of basil, cilantro, mint, dill, chives & parsley!