Shrimp and vegetable pasta
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Large shrimp, peeled and deveined |
| 2 | Yellow bell peppers, seeded, cored and cut into 1/4-inch dice | |
| 2 | Red bell peppers, seeded, cored and cut into 1/4-inch dice | |
| 6 | Ripe plum tomatoes, cut into 1/2-inch dice | |
| ½ | cup | Chopped fresh dill |
| 2 | tablespoons | Chopped fresh tarragon |
| (OR 2 ts dried) | ||
| 2 | tablespoons | Chopped shallots |
| ½ | teaspoon | Dried red pepper flakes |
| 1 | teaspoon | Coarsely ground black pepper |
| 1 | teaspoon | Salt |
| ½ | cup | Fresh lemon juice |
| ¼ | cup | Olive oil * |
| ¼ | teaspoon | Hot chile oil ** |
| 1 | Broccoli head, cut into small florets (reserve the stems for another use) | |
| 1½ | cup | Cooked fresh peas OR thawed frozen peas |
| 1 | pounds | Linguine |
Directions
* The recipe originally called for a full cup of olive oil.
** Available at Asian markets and some specialty food shops.
1. At least 2 hours ahead, bring a large pot of water to a boil.
Carefully drop in the shrimp and cook just until tender, about 1 minute. Drain, rinse under cold running water and drain again. Set aside in a large serving bowl.
2. Add the bell peppers, tomaotes, dill, tarragon, shallots, red pepper flakes, black pepper, salt, lemon juice, olive oil and chile oil to the bowl of shrimp. Cover and refrigerate.
3. When ready to serve, bring a large saucepan of water to a boil.
Drop in the broccoli and cook for 1 minute. Drain, rinse under cold running water and drain again. Toss the broccoli and the peas with the shrimp and vegetable mixture; set aside.
4. Bring a large pot of water to a boil. Add 1 tablespoon of additional olive oil and the linguine. Cook, at a rolling boil, until just tender. Drain the linguine and immediately toss with the shrimp and vegetables. Serve at once. Makes 6 servings.
NOTE: "This festive pasta sauce combines blanching and marinating for the flavors to emerge ++ but it's a very simple sauce. Don't be embarrassed when the raves roll in. Just accept them graciously and save your secret."
[The New Basics Cookbook; Julee Rosso & Sheila Lukins] [Workman Publishing 1989; ISBN 0-89480-392-1 {0-89480-341-7 PBK}] Posted by Fred Peters.
Submitted By FRED PETERS On 01-22-95