Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Vegetables
Amount Measure Ingredient -- Preparation Method
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2 lb Lg shrimp,peeled & deveined
2 Yellow peppers, 1/4" dice
2 Red peppers, 1/4" dice
6 Plum tomatoes, 1/2" dice
1/2 c Chopped fresh dill
2 ts Dried tarragon
2 tb Chopped shallots
1/2 ts Dried red pepper flakes
1 t Coarsely ground black pepper
1 t Salt
1/2 c Fresh lemon juice
1 c 1 T olive oil
1/4 ts Hot chile oil
1 Head broccoli, cut small
1 1/2 c Cooked peas
1 lb Linguine
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 c 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 vegatable sauce. Serve at once. Serves
6. From: The New Basics Cookbook
