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Shrimp& Vegetable Pasta (Gtkg62A)


Saved in 2 recipe boxes and 2 cookbooks

Yield

6

servings

Prep

60

min

Cook

60

min

Ready

2

hrs

Trans-fat Free, High Fiber
 

Ingredients

2 pounds shrimp
large, peeled and deveined
2 each sweet yellow bell peppers
diced inch1
2 each sweet red bell peppers
diced inch/
6 each italian plum (roma) tomatoes
diced 1/2 inch
½ cup dill weed
fresh, chopped
*
2 teaspoons tarragon leaves
dried
2 tablespoons shallots
chopped
½ teaspoon red pepper flakes
*
1 teaspoon black pepper
coarsely ground
1 teaspoon salt
½ cup lemon juice
fresh
1 cup olive oil
1 tablespoon olive oil
¼ teaspoon chile oil
hot
*
1 each broccoli florets
1 head cut into small pieces
*
cups green peas
cooked
1 pound pasta, linguine
* not incl. in nutrient facts

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.

First published: last updated: 2015-08-04

Comments

 

Nutrition Facts

Serving Size 535g (18.9 oz)
Amount per Serving
Calories 83944% of calories from fat
 % Daily Value *
Total Fat 41g 64%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 295mg 98%
Sodium 812mg 34%
Total Carbohydrate 24g 24%
Dietary Fiber 7g 26%
Sugars g
Protein 90g
Vitamin A 65% Vitamin C 325%
Calcium 11% Iron 49%
* based on a 2,000 calorie diet How is this calculated?
 

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