Spicy Shrimp Pasta

1 c olive oil
14 oz can of diced tomatoes, drained
1/2 medium onion, chopped
2 cloves garlic, minced
2-3 T cilantro, chopped
1 T chili powder
1 t crushed red pepper
1 t cumin
1 t salt

1 lb. raw shrimp, peeled and de-veined

8 c water
1/2 t saffron
1/2 t tumeric
1/2 t salt
1 T olive oil
1/2 lb linguine

Combine first nine ingredients (up to the shrimp) in a large skillet over medium heat and cook for 10 minutes. Turn off the heat and allow the mixture to steep for 10to 15 minutes.

Bring water, saffron, tumeric, salt and oil to boil and boil for 5 minutes. Then add pasta and cook until done.

Turn heat back on under skillet and, when mixture bubbles, add shrimp. Cook 3-4 minutes until shrimp is pink.

Drain pasta and return to pasta pot. Add shrimp mixture and cook over high heat for one minute, stirring constantly.

Serve immediately with grated parmesan, chopped green onion, more cilantro, black pepper and maybe champagne.

Julia's Note: This is based on a recipe by Emeril, although his uses lobster. It is incredibly forgiving. You can do the first step hours in advance and then just add the shrimp and make the pasta before you serve it. I have improvised with spinach, mushrooms, chicken- it's flexible.

From Julia at We Be Hippogriffs