| 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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