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Shrimp& Vegetable Pasta (Gtkg62A)

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Trans-fat Free, High Fiber
Metric measurements


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


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: 2015-02-28




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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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