Categories  

                

Pasta/Rice, Italian, Fish


2 lbs large Shrimp, peeled and deveined
2 Yellow Peppers, diced
2 Red Peppers, diced
6 Plum Tomatoes, diced
1/2 cup chopped fresh Dill
2 tsp dried Tarragon or 2 Tbsp fresh
2 Tbsp chopped Shallots
1/2 tsp dried Red Pepper Flakes
1 tsp coarsely ground Black Pepper
1 tsp Salt
1/2 cup fresh Lemon Juice
1 cup and 1 Tbsp Olive Oil
1/4 tsp Hot Chile Oil
1 head Broccoli, cut small
1 1/2 cup cooked Peas
1 lb Linguine or fusilli

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 cup 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 Tbsp olive oil and the linguine. Cook at a rolling boil until just tender. Drain the linguine and immediately toss pasta with the shrimp and vegetable sauce. Serve at once.

Excellent