Shrimp And Vegetable Pasta Recipe

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Shrimp and Vegetable Pasta

Kitchen Crew


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2 lb
large shrimp, peeled and deveined
yellow peppers
red peppers, 1/4" dice
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
head broccoli, cut small
1.5 c
peas, cooked
1 lb


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

About this Recipe

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