Shrimp & Vegetable Pasta
Submitted by dcasilayon
Shrimp and vegetable linguine tossed in a no-cook sauce of olive oil, lemon juice, fresh dill, Roma tomatoes, and chili oil. Loaded with broccoli, peas, and peppers.
YIELD
6 servingsPREP
60 minCOOK
20 minREADY
80 minThis pasta is basically a garden party on a plate.
Poached shrimp marinate for at least two hours in a vibrant mix of olive oil, fresh lemon juice, diced Roma tomatoes, yellow bell peppers, hot chili peppers, shallots, dill, and tarragon. That marinade becomes the sauce, no cooking required beyond boiling the pasta.
Blanched broccoli florets and green peas join the party at the end, adding color and crunch. Toss everything with hot linguine and serve immediately while the warmth coaxes out all those herb and citrus aromas.
Kitchen Tips
- Marinate for the full two hours. The shrimp and vegetables need that time to swap flavors. Rushing this step means a flat-tasting dish.
- Use the best olive oil you can. A full cup goes into this sauce, so its flavor really matters. Save the fancy stuff for recipes like this.
- Blanch the broccoli for just one minute. You want it bright green and snappy, not soft. A quick cold water rinse stops the cooking instantly.
- Toss with hot pasta immediately. The residual heat from the linguine gently warms the cold sauce and wilts the herbs just enough.
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.
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