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Shrimp & Vegetable Pasta | Pasta Recipes

Shrimp & Vegetable Pasta


Serving Size : 6
Ingredients
for prepare Shrimp & Vegetable Pasta
:
Amount Measure Ingredient - Preparation Method
2 pounds lg shrimp - peeled & deveined
2 yellow peppers - 1/4" dice
2 red peppers - 1/4" dice
6 plum tomatoes - 1/2" dice
1/2 cup fresh dill - chopped
2 teaspoons dried tarragon
2 tablespoons chopped shallots
1/2 teaspoon dried red pepper flakes
1 teaspoon coarsely ground black pepper
1 teaspoon salt
1/2 cup fresh lemon juice
1 cup olive oil
1 tablespoon olive oil
1/4 teaspoon hot chile oil
1 head broccoli - cut small
1 1/2 cups cooked peas
1 pound linguine
recipe Shrimp & Vegetable Pasta

At least 2 hours ahead, bring
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a large pot of water to a boil. Carefully drop in the shrimp and
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cook until just tender, 1 minute. Drain, rinse under cold water, drain again,
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and place in a large serving bowl. Add the peppers, tomatoes, dill, tarragon,
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shallots, red pepper flakes, black pepper, salt, lemon juice, 1 c olive oil and the chili oil to
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the serving bowl. Toss well with the shrimp. Cover and refrigerate. When you are ready
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to serve, bring a large pan of water to a boil. Drop in the broccoli and cook 1
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minute. Drain and rinse under cold water, drain again. Toss the peas and broccoli with the shrimp
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and vegetables, set aside. Bring a large pot of water to a boil. Add the remaining 1 T
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olive oil and the linguine. Cook at a rolling boil until just tender. Drain the linguine and immediately toss
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with the shrimp and vegatable sauce. Serve at once. From: The New Basics
pasta fagioli recipe from olive garden
Cookbook






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    Views: 306 | Author: Shad0w | 8 March 2009 | Comments (0)


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