| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | lb | Shrimp; cleaned and cooked |
| 1/2 | lb | Snow peas; blanched |
| 2 | c | Diced; (1/4-inch) ripe plum tomatoes |
| 4 | tb | Chopped fresh tarragon; dill or parsley |
| 2 | ts | Finely grated orange zest |
| 1/4 | c | Olive oil |
| 1/2 | lb | Fusilli; (or other shaped pasta), cooked al dente |
| Salt and black pepper; to taste | ||
| 1/4 | c | Fresh orange juice |
INSTRUCTIONS
This easy shrimp-and-vegetable pasta is welcome all year. The double bonus: Shrimp is everyone's favorite seafood and you're out of the kitchen lickety-split. In a large bowl, combine all ingredients except the juice. Toss together well. Before serving, add orange juice and adjust seasonings. Serve immediately. Serves 6. Posted to recipelu-digest Volume 01 Number 578 by molony <molony@scsn.net> on Jan 22, 1998
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