Shrimp and vegetable pasta

 
                         SHRIMP AND VEGETABLE PASTA
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood                          Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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            Chopped fresh dill
    2       ts           Dried tarragon
    2       tb           Chopped shallots
      1/2   ts           Dried red pepper flakes
    1       t            Coarsely ground black pepper
    1       t            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
 
   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
  
 
 
                    - - - - - - - - - - - - - - - - - -