Shrimp& Vegetable Pasta (Gtkg62A)
Yield
6 servingsPrep
60 minCook
60 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
| 1 ½ | cups |
green peas
cooked |
|
| 1 | pound |
pasta, linguine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
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 |
|
| 118 | ml |
dill weed
fresh, chopped |
*
|
| 1E+1 | ml |
tarragon leaves
dried |
|
| 3E+1 | ml |
shallots
chopped |
|
| 2.5 | ml |
red pepper flakes
|
|
| 5 | ml |
black pepper
coarsely ground |
|
| 5 | ml |
salt
|
|
| 118 | ml |
lemon juice
fresh |
|
| 237 | ml |
olive oil
|
|
| 15 | ml |
olive oil
|
|
| 1.3 | ml |
chile oil
hot |
* |
| 1 | each |
broccoli florets
1 head cut into small pieces |
*
|
| 355 | ml |
green peas
cooked |
|
| 453.6 | g |
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 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.
