shrimp, peas, and pasta with a saffron cream sauce

My absolute favourite thing to eat right now, is this linguine, shrimp and peas with a saffron cream sauce. It's oh, oh, oh so good. It's fairly effortless, as things go, and relatively quick to prepare. I started with linguine, cream, garlic, saffron, peeled raw frozen shrimp, frozen baby peas, salt. Fill a large stock pot with water, and tell it to boil asap! Don't forget to salt the water, very important. About 2 tbsp. I roughly chopped 2 cloves of garlic. Glorious, glorious saffron. I used 2 tsp of saffron, and crumbled it into a saucier simmering with 3 cups of whipping cream/heavy cream and the chopped garlic. Reduce to 3/4 of the original. Add the shrimp (frozen!). When the shrimp appear just cooked, then add 2 cups of baby peas. At this point, the pasta water is probably boiling, so boil the linguine in the large pot. Under cook it by about a minute. me. These posts are not computer-generated you know! Drain the pasta. Add the sauce to the large stockpot. Pout the pasta back in with the sauce. Turn the heat off, but let the pasta and sauce sit 1-2 minutes until the noodles are adequately coated, and the sauce has thickened. Taste for salt, and adjust if necessary. Enjoy immediately, but this does make fabulous leftovers.