Name: Shrimp and Vegetable Pasta
Yield: 6 portions
Ingredients: 2 pounds large shrimp, peeled and deveined; 2 yellow bell peppers, cored, seeded, and cut into ¼-inch dice; 1 pound linguine; 1 head broccoli, cut into small florets (stems reserved for another use); ¼ teaspoon hot chile oil*; 1 cup plus 1 tablespoon olive oil; ½ cup fresh lemon juice; 1½ cups cooked fresh peas or thawed frozen peas; 2 red bell peppers, cored, seeded, and cut into ¼-inch dice; 6 ripe plum tomatoes, cut into ½-inch dice; 1 teaspoon coarsely ground black pepper; ½ teaspoon dried red pepper flakes; 1 teaspoon salt; 2 tablespoons chopped shallots; 2 tablespoons chopped fresh tarragon or 2 teaspoons dried; ½ cup chopped fresh dill

Preparation info

6
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This festive pasta sauce combines blanching and marinating for the flavors to emerge—but it’s a very simple sauce. Don’t be embarrassed when the raves roll in. Just accept them graciously and save your secret.

Ingredients

2 pounds large shrimp, peeled and deveined
2 yellow bell peppers, cored, seeded, and cut into ¼-inch dice
2

Method

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 bell peppers, tomatoes, dill, tarragon, shallots, red pepper flakes, black pepper, salt, lemon juice, 1

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Ingredients

Method

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