Shrimp and Vegetable Pasta

Shrimp And Vegetable Pasta

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  • 2 lb
    large shrimp, peeled and deveined
  • 2
    yellow peppers
  • 2
    red peppers, 1/4" dice
  • 6
    plum tomatoes, 1/4" diced
  • 1/2 c
    fresh dill, chopped
  • 2 tsp
    tarragon, dried
  • 2 Tbsp
    shallots, chopped
  • 1/2 tsp
    red pepper flakes, dried
  • 1 tsp
    black pepper, coarsely ground
  • 1 tsp
  • 1/2 c
    fresh lemon juice
  • 1 c
    plus 1 tablespoon olive oil
  • 1/4 tsp
    hot chile oil
  • 1
    head broccoli, cut small
  • 1.5 c
    peas, cooked
  • 1 lb

How to Make Shrimp and Vegetable Pasta


  1. At least 2 hours ahead, bring a large pot of water to a boil.
  2. Carefully drop in the shrimp and cook until just tender, 1 minute.
  3. Drain, rinse under cold water, drain again, and place in a large serving bowl.
  4. 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.
  5. Toss well with the shrimp.
  6. Cover and refrigerate.
  7. When you are ready to serve, bring a large pan of water to a boil, drop in the broccoli and cook 1 minute.
  8. Drain and rinse under cold water, drain again.
  9. Toss the peas and broccoli with the shrimp and vegetables, set aside.
  10. Bring a large pot of water to a boil.
  11. Add the remaining 1 tablespoon olive oil and the linguine.
  12. Cook at a rolling boil until just tender.
  13. Drain the linguine and immediately toss with the shrimp and vegatable sauce.
  14. Serve at once.

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About Shrimp and Vegetable Pasta

Course/Dish: Fish Pasta Seafood
Other Tag: Quick & Easy

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