Shrimp& Vegetable Pasta (Gtkg62A)
Submitted by leecha
A vibrant marinated shrimp and vegetable linguine with bell peppers, Roma tomatoes, broccoli, peas, fresh dill, and a lemon-herb olive oil dressing. Marinate ahead, toss with hot pasta, and serve.
YIELD
6 servingsPREP
60 minCOOK
60 minREADY
2 hrsThis is the pasta dish you bring to a summer dinner party when you want to look effortless and impressive at the same time.
Poached shrimp marinate for at least two hours in a bold dressing of olive oil, lemon juice, fresh dill, tarragon, chili oil, and diced bell peppers and Roma tomatoes. All those flavors get time to meld and intensify while you go about your day.
When it’s time to eat, blanch broccoli florets, toss in cooked peas, and combine everything with hot linguine straight from the pot. The heat from the pasta warms the marinated shrimp and releases all those herby, lemony aromas.
Pro Tips
- The two-hour marinating time is the minimum. Overnight is even better if you have the time.
- Poach the shrimp for just one minute. They’ll firm up in the marinade as they chill. Overcooking at this stage means rubbery shrimp in the final dish.
- Blanch the broccoli for only a minute and rinse in cold water. It needs to stay bright green and snappy.
- Toss the hot pasta with the cold marinated mixture immediately. That temperature contrast wilts the herbs just enough and creates a warm, not hot, pasta that’s ideal for summer.
Ingredients
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 tablespoon 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.
Comments
