Tiger Shrimp  41/50 count – ½ pound – peeled

Linguini – ½ pound

Spanish Onion – medium – ½ - diced

Tomatoes – diced –14 oz can – drained

Fresh frozen peas – 1 cup, thawed

Olive oil

Basil – dry – 1 Tblspn

Clam juice – six oz.

Chili Stuff chili mix – 1 tsp

Sour cream – two big globs

Cheese - Parmigiano regiano - fresh grated

Salt

Heat a large pot of salted water to boiling and add linguini.

Cook for about 6 or 7 minutes.

Drain except for just a bit of water and return to pot.

It will cook further when added to the shrimp.

While the linguini is cooking, heat to medium a large pan with olive oil.

Add the onion and saute until shiny.

Add the tomatoes and basil and chili stuff chili mix.

After a couple of minutes, add the shrimp and clam juice.

As soon as the shrimp turn pink add the peas.

After about a minute blend in the sour cream.

Now add the pasta and mix everything together.

Serve in wide bowls  to hold the sauce and

sprinkle a nice covering of grated parmigiano on top

Add the crusty bread and salad on the side.