Shrimp And Vegetable Pasta

Recipe Ingredients

2 lbs	908g / 32oz	Lg shrimp - peeled and deveined
2		Yellow peppers - 1/4" dice
2		Red peppers - 1/4" dice
6		Plum tomatoes - 1/2" dice
1/2 cup	73g / 2.6oz	Fresh dill - chopped
2 teaspoons	10ml	Dried tarragon
2 tablespoons	30ml	Chopped shallots
1/2 teaspoon	2.5ml	Dried red pepper flakes
1 teaspoon	5ml	Coarsely ground black pepper
1 teaspoon	5ml	Salt
1/2 cup	118ml	Fresh lemon juice
1 cup	237ml	Olive oil
1 tablespoon	15ml	Olive oil
1/4 teaspoon	1.3ml	Hot chile oil
1		Broccoli - cut small
1 1/2 cups	355ml	Cooked peas
1 lb	454g / 16oz	Linguine

Recipe Instructions

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 T olive oil and the linguine. Cook at a rolling boil until just tender.

Drain the linguine and immediately toss with the shrimp and vegetable sauce.

Serve at once.

Source:
THE BEST 125 LOWFAT FISH and SEAFOOD DISHES*

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