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1
In a mixing bowl, combine the garlic, oil, tomato sauce, vinegar, basil, salt, and cayenne pepper.
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2
Remove 2/3- 3/4 of this mixture and put it in a small saucepan; set aside.
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3
Add the shrimp to the remaining sauce that's still in the bowl.
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4
Mix to coat the shrimp.
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5
Cover and allow to marinate for 30-60 minutes in the refrigerator.
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6
Cook the pasta as directed.
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7
Drain and put in a large bowl.
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8
While the pasta is cooking, simmer the reserved sauce mixture in the saucepan on low heat.
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9
Since there is only a small amount in the pan, watch this carefully and stir often to ensure it doesn't burn.
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10
*Forthe following step, if you need to you can add a small bit of water or oil, but as long as your pan has a good coating, it should not be necessary.
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11
*Heat a large nonstick pan to medium-high heat, and add the peas.
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12
Stir constantly, and cook until almost tender-crisp, but not quite done.
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13
This should only take a few minutes.
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14
Remove the shrimp from the marinade and add to the pan.
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15
Continue stirring and cook only until the shrimp are heated through.
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16
Add the sauce and shrimp& pea mixture to the pasta, and toss to coat thoroughly.
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17
Top with parsley, cheese, and black pepper.
