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+--- Thread: Shrimp and Vegetable Pasta (/showthread.php?tid=134338)
Shrimp and Vegetable Pasta - tubeN2 - 05-20-2004
Ingredients [ul] [li]2 lb Lg shrimp
[li]peeled & deveined
[li]2 Yellow peppers
[li]1/4 inch dice
[li]2 Red peppers
[li]1/4 inch dice
[li]6 Plum tomatoes
[li]1/2 inch dice
[li]1/2 c Chopped fresh dill
[li]2 ts Dried tarragon
[li]2 tb Chopped shallots
[li]1/2 ts Dried red pepper flakes
[li]1 ts Coarsely ground black pepper
[li]1 ts Salt
[li]1/2 c Fresh lemon juice
[li]1 c 1 T olive oil
[li]1/4 ts Hot chile oil
[li]1 Head broccoli
[li]cut small
[li]1 1/2 c Cooked peas
[li]1 lb Linguine
[/li][/ul] 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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