Shrimp & vegetable pasta (gtkg62a)
Yield: 6 Servings
Ingredients:
- 2 lb Lg shrimp; peeled & deveined
- 2 Yellow peppers; 1/4" dice
- 2 Red peppers; 1/4" dice
- 6 Plum tomatoes; 1/2" dice
- 1/2 c Fresh dill; chopped
- 2 ts Dried tarragon
- 2 tb Chopped shallots
- 1/2 ts Dried red pepper flakes
- 1 ts Coarsely ground black pepper
- 1 ts Salt
- 1/2 c Fresh lemon juice
- 1 c Olive oil
- 1 tb Olive oil
- 1/4 ts Hot chile oil
- 1 Head broccoli; cut small
- 1 1/2 c Cooked peas
- 1 lb 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.
Instructions:
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. From: The New Basics Cookbook
