Pasta Valenzana

I don't know where this recipe originates. Probably a Moosewood cookbook but I can't swear to it. A friend of mine sent it to me and my sister and I love it. I don't cook with saffron much but I like the use of it in this recipe.

• Ready In: 45 mins
• Serves: 2

Ingredients

• 1  red bell pepper, cut into long thin strips
• 2  cloves garlic, minced
• 1⁄8 teaspoon crushed red pepper flakes
• 2  tablespoons olive oil
• 1⁄2 cup dry sherry
• 2⁄3 cup  chopped scallion
• 1  large  ripe tomatoes, diced
• 1⁄2 lb linguine, cooked,drained,and kept warm
• 1⁄8 teaspoon  crumbled saffron thread
• 1⁄4 cup boiling water
• 2⁄3 cup frozen green pea
• 1⁄2 lb  shelled deveined shrimp
•  salt and pepper
•  grated parmesan cheese

Directions

1. In a large skillet, cook the bell pepper, garlic, and crushed red pepper in oil for 5 minutes, stirring frequently.
2. Add in the sherry, scallions, and tomatoes; stir.
3. Add the saffron to the 1/4 cup boiling water; add to the sauce mixture; increase to high heat and reduce sauce mixture for 1 minute.
4. Add in the peas and lower heat; simmer for a few minutes.
5. Add the shrimp and cook about 4 minutes or until pink.
6. Add salt and pepper to taste.
7. Transfer cooked linguine to individual pasta bowls.
8. Ladle the sauce over the linguine and sprinkle with fresh grated parmesan cheese.