Shrimp recipes

Shrimp And Vegetable Pasta

Course : Shrimp
Serves: 6

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Ingredients:

2 pounds large shrimp -- peeled and deveined

2 medium yellow peppers -- 1/4 inch dice

2 medium red peppers -- 1/4 inch dice

6 medium plum tomatoes -- 1/2 inch dice

1/2 cup fresh dill -- chopped

2 teaspoons dried tarragon

2 tablespoons chopped shallots

1/2 teaspoon dried red pepper flakes

1 teaspoon coarsely ground black pepper

1 teaspoon salt

1/2 cup fresh lemon juice

1 cup olive oil

1 tablespoon olive oil

1/4 teaspoon hot chile oil

1 head broccoli -- cut small

1 1/2 cups cooked peas

1 pound linguine

Preparation / Directions:

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 cup 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 vegetable sauce. Serve at once.

Shrimp And Vegetable Pasta

Ingredients:

Preparation / Directions:

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