Shrimp & vegetable pasta
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lg shrimp,peeled & deveined |
| 2 | Yellow peppers, 1/4\" dice | |
| 2 | Red peppers, 1/4\" dice | |
| 6 | 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 | Head broccoli, cut small | |
| 1½ | cup | Cooked peas |
| 1 | pounds | Linguine |
Directions
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