Shrimp And Vegetable Pasta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Italian, Main dish, Pasta, Seafood | 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 | t | Dried tarragon |
| 2 | T | Chopped shallots |
| 1/2 | t | Dried red pepper flakes |
| 1 | t | Coarsely ground black pepper |
| 1 | t | Salt |
| 1/2 | c | Fresh lemon juice |
| 1 | c | Olive oil |
| 1 | T | Olive oil |
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 636
Calories From Fat: 352
Total Fat: 39.8g
Cholesterol: 0mg
Sodium: 440.1mg
Potassium: 454.5mg
Carbohydrates: 60.5g
Fiber: 4.2g
Sugar: 2.2g
Protein: 11.6g