Name: Shrimp and Vegetable Pasta
Ingredients: 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 Fresh dill; chopped; 2 ts Dried tarragon; 2 tb Chopped shallots; 1/2 ts Dried red pepper flakes; 1 ts Coarsely ground black pepper; 1 ts Salt; 1/2 c Fresh lemon juice; 1 c Olive oil; 1 tb Olive oil; 1/4 ts Hot chile oil; 1 Head broccoli; cut small; 1 1/2 c Cooked peas; 1 lb Linguine

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Jonathan Leeman

CATEGORY	CUISINE	TAG	YIELD
Seafood	Italian	Main dish, Italian, Seafood, Pasta	6	Servings

INGREDIENTS

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	Fresh dill; chopped
2	ts	Dried tarragon
2	tb	Chopped shallots
1/2	ts	Dried red pepper flakes
1	ts	Coarsely ground black pepper
1	ts	Salt
1/2	c	Fresh lemon juice
1	c	Olive oil
1	tb	Olive oil
1/4	ts	Hot chile oil
1		Head broccoli; cut small
1 1/2	c	Cooked peas
1	lb	Linguine

INSTRUCTIONS

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. From: The New
Basics Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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