Shrimp and Vegetable Pasta
Ingredients
- 2 pounds shrimp large, peeled, deveined
- 2 each sweet yellow bell peppers
- 2 each sweet red bell peppers
- 6 each italian plum, (roma) tomatoes
- 1/2 cup dill weed fresh, chopped,
- 2 teaspoons tarragon leaves, dried
- 2 tablespoons shallots, chopped
- 1/2 teaspoon red pepper flakes
- 1 teaspoon black pepper, ground
- 1 teaspoon salt
- 1/2 cup lemon juice, fresh
- 1 cup olive oil plus 1 t
- 1/4 teaspoon hot chili pepper oil
- 1 head broccoli florets cut small
- 1 1/2 cups green peas cooked
- 1 pound pasta, 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 cup 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 tablespoon 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.