JUDY'S SHRIMP, SNOW PEA & RED BELL PEPPER PASTA

JUDY'S SHRIMP, SNOW PEA & RED BELL PEPPER PASTA image

Yield 4 servings

Number Of Ingredients 11

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-4 helpings pasta of your choice
-2 TBS. Extra virgin olive oil - a splash basil flavored olive oil
-18 to 24 fresh snow peas -4 green onions, chopped
-2 TBS. pink pepper, crushed
-1 jar Italian sun-dried tomatoes in oil, chopped fine.
-12 leaves fresh Italian Basil, chiffonade.
-1 package Maycamas Black Olive Pesto with green peppers.
(This is a powdered sauce mix)
-¼ teaspoon Vietnamese Sriracha hot chili sauce
-the prepared bell pepper & garlic
-the cleaned shrimp

Steps:

In a very large pot, put enough water to cook pasta. Add crushed pink pepper, 1 tablespoon olive oil, splash Basil flavored olive oil and a pinch of coarse sea salt. Bring to a boil. Cook pasta till 'El Dente'. Pour cold water over to stop the cooking, drain, return to its cooking pot, cover & set aside. Heat wok to red hot. Put in the olive oils. Put in peppers and sear. Put in snow peas and sear. Add shrimp and sear. IF ANY JUICE FORMS during frying, SPOON IT ALL OUT ONTO THE PASTA, else the ingredients will steam instead of searing! Add green onions, sun-dried tomatoes, basil, garlic, black olive pesto mix, chili sauce, tossing all the while. At the last minute, toss in the pasta, turn off the burner. As soon as the pasta is heated through, serve immediately. Note: Overcooking is deadly, so make sure your guests are seated and ready to eat before going to the last 2 steps.