Yield: 1 Servings
|1 pounds||Shrimp; cleaned and cooked|
|½ pounds||Snow peas; blanched|
|2 cups||Diced; (1/4-inch) ripe plum tomatoes|
|4 tablespoons||Chopped fresh tarragon; dill or parsley|
|2 teaspoons||Finely grated orange zest|
|¼ cup||Olive oil|
|½ pounds||Fusilli; (or other shaped pasta), cooked al dente|
|Salt and black pepper; to taste|
|¼ cup||Fresh orange juice|
This easy shrimp-and-vegetable pasta is welcome all year. The double bonus: Shrimp is everyone's favorite seafood and you're out of the kitchen lickety-split.
In a large bowl, combine all ingredients except the juice. Toss together well.
Before serving, add orange juice and adjust seasonings. Serve immediately.
Posted to recipelu-digest Volume 01 Number 578 by molony <molony@...> on Jan 22, 1998