Title: Shrimp and Vegetable Pasta
Categories: Fish Vegetable
Yield: 6 Servings
| 2 | lb | Lg shrimp,peeled & deveined |
| 2 | | Yellow peppers, 1/4" dice |
| 2 | | Red peppers, 1/4" dice |
| 6 | | Plum tomatoes, 1/2" dice |
| 1/2 | c | Chopped fresh dill |
| 2 | ts | Dried tarragon |
| 2 | tb | Chopped shallots |
| 1/2 | ts | Dried red pepper flakes |
| 1 | ts | Coarsely ground black pepper |
| 1 | ts | Salt |
| 1/2 | c | Fresh lemon juice |
| 1 | c | 1 T olive oil |
| 1/4 | ts | Hot chile oil |
| 1 | | Head broccoli, cut small |
| 1 1/2 | c | Cooked peas |
| 1 | lb | Linguine |
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. Serves
6. From: The New Basics Cookbook