Beef Short Ribs

Shrimp and Vegetable Pasta

Shrimp And Vegetable Pasta

Ingredients

• Serving Size : 6
• 2 pound lg shrimp – peeled and deveined
• 1 teaspoon salt
• 2 yellow peppers – 1/4″ dice
• 1/2 cup fresh lemon juice
• 2 red peppers – 1/4″ dice
• 1 cup olive oil
• 6 plum tomatoes – 1/2″ dice
• 1 tablespoon olive oil
• 1/2 cup fresh dill – chopped
• 1/4 teaspoon hot chile oil
• 2 teaspoon dried tarragon
• 1 head broccoli – cut small
• 2 tablespoon chopped shallots
• 1 1/2 cup cooked peas
• 1/2 teaspoon dried red pepper flakes
• 1 pound linguine
• 1 teaspoon coarsely ground black pepper

Method

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 c 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.
8. Drop in the broccoli and cook 1 minute.
9. Drain and rinse under cold water, drain again.
10. Toss the peas and broccoli with the shrimp and vegetables, set aside.
11. Bring a large pot of water to a boil.
12. Add the remaining 1 T olive oil and the linguine.
13. Cook at a rolling boil until just tender.
14. Drain the linguine and immediately toss with the shrimp and vegatable sauce.
15. Serve at once.