| 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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