Shrimp, Garlic with Peas

Place shrimp shells in medium saucepan. Add 1 quart water and salt to taste. Bring to a boil. Skim off foam, reduce heat, cover partly and simmer 30 min. Strain broth into bowl and siscard shells. Return broth to saucepan. Sprinkle shrimp w salt and let sit for 15 min. Return broth to a boil and add peas. Boil 2 min, until just wrinkled and slightly tender. Scoop out with skimmer and set aside. Measure out 1/2 c broth and set aside. Heat oil over medium in wide, heavy skillet. Add garlic and chili flakes. Cook, stirring until shrimp turns pink, about 2 min. Add peas, cilantro, and parsley and continue to toss in the pan for another minute. Stir in 1/2 c broth and heat through while stirring to deglaze pan. Serve over rice.

Shrimp 1 1/2 lb medium with shells
Salt
Peas 1 1/2 lb fresh English, shelled (1 1/4 to 1 1/2 c)
EVOO 3 T
Garlic 6 cloves, minced
Cilantro 1/3 c finely chopped
Parsley 1/3 c finely chopped
Chili flakes 1/4 to 1/2 tsp red