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Shrimp and Vegetable Pasta
Recipe Information
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Rating: 9.00 with 1 vote
Servings: 6
Meal Type: Entree
Main Fish: Shrimp
Ingredients
  • 2 lb Lg shrimp
  • peeled & deveined
  • 2 Yellow peppers
  • 1/4 inch dice
  • 2 Red peppers
  • 1/4 inch dice
  • 6 Plum tomatoes
  • 1/2 inch dice
  • 1/2 c Chopped fresh dill
  • 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 1 T olive oil
  • 1/4 ts Hot chile oil
  • 1 Head broccoli
  • cut small
  • 1 1/2 c Cooked peas
  • 1 lb 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.
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