Shrimp & vegetable pasta

Yield: 6 Servings

Measure Ingredient
2 pounds Lg shrimp,peeled & deveined
2 \N Yellow peppers, 1/4\" dice
2 \N Red peppers, 1/4\" dice
6 \N Plum tomatoes, 1/2\" dice
½ cup Chopped fresh dill
2 teaspoons Dried tarragon
2 tablespoons Chopped shallots
½ teaspoon Dried red pepper flakes
1 teaspoon Coarsely ground black pepper
1 teaspoon Salt
½ cup Fresh lemon juice
1 cup 1 T olive oil
¼ teaspoon Hot chile oil
1 \N Head broccoli, cut small
1½ cup Cooked peas
1 pounds Linguine

At least 2 hours ahead, bring a large pot of water to a boil.

Carefully drop in the shrimp and cook until just tender, 1 minute.

Drain, rinse under cold water, drain again, and place in a large serving bowl. Add the peppers, tomatoes, dill, tarragon, shallots, red pepper flakes, black pepper, salt, lemon juice, 1 c olive oil and the chili oil to the serving bowl. Toss well with the shrimp. Cover and refrigerate.When you are ready to serve, bring a large pan of water to a boil Drop in the broccoli and cook 1 minute. Drain and rinse under cold water, drain again. Toss the peas and broccoli with the shrimp and vegetables, set aside.Bring a large pot of water to a boil. Add the remaining 1 T olive oil and the linguine. Cook at a rolling boil until just tender. Drain the linguine and immediately toss with the shrimp and vegatable sauce. Serve at once. Serves 6.

From: The New Basics Cookbook

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