Shrimp & Vegetable Pasta Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Lg shrimp, peeled & deveined
2: Yellow peppers, 1/4" dice
2: Red peppers, 1/4" dice
6: Plum tomatoes, 1/2" dice
1/2 cup: Chopped fresh dill,
2 tsp: Dried tarragon,
2 tbsp: Chopped shallots,
1/2 tsp: Dried red pepper flakes,
1 tsp: Coarsely ground black pepper,
1 tsp: Salt,
1/2 cup: Fresh lemon juice,
1 cup: 1 T olive oil,
1/4 tsp: Hot chile oil,
1 Head: broccoli, cut small
1 1/2 cup: Cooked peas,
1 lbs: 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. Serves 6.
From: The New Basics Cookbook
Source from luhu.jp
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
Source from luhu.jp