January 06, 2006

Pasta with Shrimp and Peas

Pasta with Shrimp and Peas
1 lb raw shrimp, peeled
4 anchovy filets
1 cup peas
1 cup bread crumbs
1/3 cup olive oil
1/3 cup parmesan, grated
6 cloves of garlic, minced
1 tablespoon red pepper flakes
juice of 1/2 lemon

In a large pan, saute garlic in olive oil until the garlic become a pale gold. Remove from heat. Add anchovies and using the back of a spoon mash into a paste. Return to heat, cook 2 minutes. Add peas and cook for 5 minutes. Add shrimp and cook 5 minutes or until the shrimp are cooked through and pink. Squeeze in lemon juice and remove from heat. Toss with hot pasta, bread crumbs and parmesan. Serve.