Shrimp and Vegetable Pasta

30 minutes Prep: 10 minutes Cook: 20 minutes

800 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2	pounds	shrimp	large, peeled, deveined
2	each	sweet yellow bell peppers
2	each	sweet red bell peppers
6 ea Plum tomatoe		italian plum (roma) tomatoes
1/2	cup	dill weed	fresh, chopped
2	teaspoons	tarragon	dried
2	tablespoons	shallots	chopped
1/2	teaspoon	red pepper flakes
1	teaspoon	black pepper	ground
1	teaspoon	salt
1/2	cup	lemon juice	fresh
1	cup	olive oil	plus 1 t
1/4	teaspoon	hot chili oil
1	head	broccoli florets	cut small
1 1/2	cups	green peas	cooked
1	pound	pasta, linguine

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 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.

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Nutrition Facts

Serving Size 410g

Amount per Serving

Calories 800 44% of calories from fat

	% Daily Value*
Total Fat 39.0g	60%
Saturated Fat 6.0g	28%
Trans Fat 0.0g
Cholesterol 295mg	98%
Sodium 806mg	34%
Total Carbohydrate 68.0g	23%
Dietary Fiber 5.0g	21%
Sugars 5.0g
Protein 44.0g	88%