Directions:
- In a large skillet, cook the bell pepper, garlic, and crushed red pepper in oil for 5 minutes, stirring frequently.
- Add in the sherry, scallions, and tomatoes; stir.
- 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.
- Add in the peas and lower heat; simmer for a few minutes.
- Add the shrimp and cook about 4 minutes or until pink.
- Add salt and pepper to taste.
- Transfer cooked linguine to individual pasta bowls.
- Ladle the sauce over the linguine and sprinkle with fresh grated parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1037.36 Kcal (4343 kJ) | ||
| Calories from fat | 350.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.98g | 60% | |
|---|---|---|---|
| Cholesterol | 82.76mg | 28% | |
| Sodium | 1441.56mg | 60% | |
| Potassium | 548.14mg | 12% | |
| Total Carbs | 128.5g | 43% | |
| Sugars | 10.17g | 41% | |
| Dietary Fiber | 12.9g | 52% | |
| Protein | 27.82g | 56% | |
| Vitamin C | 87.6mg | 146% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 29.9mg | 166% | |
| Calcium | 115.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 180.05 Kcal (754 kJ) | ||
| Calories from fat | 60.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.76g | 60% | |
|---|---|---|---|
| Cholesterol | 14.36mg | 28% | |
| Sodium | 250.2mg | 60% | |
| Potassium | 95.14mg | 12% | |
| Total Carbs | 22.3g | 43% | |
| Sugars | 1.77g | 41% | |
| Dietary Fiber | 2.24g | 52% | |
| Protein | 4.83g | 56% | |
| Vitamin C | 15.2mg | 146% | |
| Vitamin A | 0.3mg | 49% | |
| Iron | 5.2mg | 166% | |
| Calcium | 20.1mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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