SHRIMP & VEGETABLE PASTA

SHRIMP & VEGETABLE PASTA image

Yield 6 people

Number Of Ingredients 16

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2 pounds large shrimp, peeled
2 yellow bell peppers, cored, seeded and cut into ¼ inch dice
Ditto for 2 red bell peppers
6 ripe plum tomatoes, cut into ½ inch dice
½ cup chopped fresh dill (I use two tablespoons of dried dill)
2 teaspoons dried tarragon
2 Tablespoons chopped green onion -don't include the bulb part
½ tsp. dried red pepper flakes
1 tsp black pepper
1 tsp salt
½ cup of lemon juice
1 cup olive oil
¼ tsp hot chile oil (usually in Asian food section)
1 head broccoli
1 package frozen peas (small) thawed in the refrigerator while the shrimp and vegetables are marinating
1 lb. linguine

Steps:

Cook shrimp at least two hours ahead. Bring large pot of water to a boil and drop in shrimp. I usually don't shell them until after I cook them and let them cool by rinsing them under ice cold water. Drain, rinse in cold water, drain and rinse again. Peel and devein them (I forget about the darn veins. No one cares and no one has died yet) Add the shrimp with all the above ingredients except broccoli and peas and linguine to a serving bowl. Toss well and refrigerate. I like to do this in the am and marinate it all day. When you are ready to serve, drop one head of broccoli cut up into the microwave to soften for about two minutes with a little water. Or you could steam the broccoli or put it in a pot of boiling water and cook for 1 minute. Drain, rinse under cold water and drain again. Toss the peas and broccoli with the shrimp and vegetables and set aside. Bring a large pot of water to a boil and add one tablespoon olive oil and the linguine. Cook at a rolling boil until tender. Follow directions on the package for "al dente". Drain the linguine and immediately toss with the shrimp and vegetables. Serve at once.