Make-Ahead Party Shrimp And Veggie Penne

Recipe Ingredients

2 lbs	908g / 32oz	Large shrimp - peeled, deveined
2		Diced (1/4") red bell peppers
2		Diced (1/4") yellow bell peppers
6		Ripe plum tomatoes - cut 1/2" pieces
1/2 cup	20g / 0.7oz	Slivered fresh basil leaves
3 tablespoons	45ml	Chopped flat-leaf parsley
2 tablespoons	30ml	Finely-chopped shallots
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Fresh lemon juice
1/3 cup	78ml	Extra-virgin olive oil - plus
1 tablespoon	15ml	Extra-virgin olive oil
1/4 teaspoon	1.3ml	Hot chili oil - see * Note
1		Small head broccoli - cut small florets,
		Reserve stems for another use
3/4 cup	177ml	Cooked fresh peas
		= (if using frozen peas, cook according
		To package directions)
12 oz	340g	Dried penne

Recipe Instructions

* Note: Hot chili oil is available in Asian grocery stores, other specialty shops, many supermarkets and through online gourmet sites.

Cook the shrimp in boiling water for 1 to 2 minutes, or until tender. Drain, rinse under cold water and place in a large bowl.

Add the bell peppers, tomatoes, basil, 2 tablespoons of the parsley, the shallots, salt, pepper, lemon juice, 1/3 cup of the olive oil and the hot chili oil to the bowl. Gently toss with the shrimp, cover and refrigerate for up to 3 hours.

Before serving, bring a pot of water to a boil and blanch the broccoli.

Toss the broccoli and peas with the shrimp and set aside.

Just before serving, bring a large pot of water to a boil. Add the remaining tablespoon of oil and the penne. Cook at a rolling boil until just tender.

Drain the penne and toss immediately with the shrimp-and-vegetable sauce. Garnish with the remaining tablespoon of parsley.

This recipe yields 6 servings.

Nutritional Analysis Per Serving: 517 calories, 54g carbohydrates, 36g protein, 17g fat, 230mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 09-23-2001 - S(Reformatted for MC6): - 07-30-2002 by Joe Comiskey - [email protected]

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