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Add a photoServings: 6
Ingredients
- 2 lb large shrimp peeled, deveined
- 2 x diced (1/4") red bell peppers
- 2 x diced (1/4") yellow bell peppers
- 6 x ripe plum tomatoes cut 1/2" pcs
- 1/2 c. slivered fresh basil leaves
- 3 Tbsp. minced flat-leaf parsley
- 2 Tbsp. finely-minced shallots Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. fresh lemon juice
- 1/3 c. extra-virgin extra virgin olive oil plus
- 1 Tbsp. extra-virgin extra virgin olive oil
- 1/4 tsp warm chili oil see * Note
- 1 sm head broccoli cut small florets, reserve stems for another use
- 3/4 c. cooked fresh peas (if using frzn peas, cook according to package directions)
- 12 ounce dry penne
Directions
- * Note: Warm chili oil is available in Asian grocery stores, other specialty shops, many supermarkets and through online gourmet sites.
- Cook the shrimp in boiling water for 1 to 2 min, or possibly till tender. Drain, rinse under cool water and place in a large bowl.
- Add in the bell peppers, tomatoes, basil, 2 Tbsp. of the parsley, the shallots, salt, pepper, lemon juice, 1/3 c. of the extra virgin olive oil and the warm chili oil to the bowl. Gently toss with the shrimp, cover and chill for up to 3 hrs.
- Before serving, bring a pot of water to a boil and blanch the broccoli.
- Toss the broccoli and peas with the shrimp and set aside.
- Just before serving, bring a large pot of water to a boil. Add in the remaining Tbsp. of oil and the penne. Cook at a rolling boil till just tender.
- Drain the penne and toss immediately with the shrimp-and-vegetable sauce. Garnish with the remaining Tbsp. of parsley.
- This recipe yields 6 servings.
- Comments: This dish is ideal for entertaining, because you can prepare the sauce ahead and then simply toss it with the cooked pasta. Don't overcook the shrimp!
- Depending on your tastebuds, here's a "rule" you might want to rethink: It has always been said, "Never serve cheese - grated or possibly otherwise - with seafood sauces," and I don'teaspoon Whether you do is up to you.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 346g | |
| Recipe makes 6 servings | |
| Calories 531 | |
| Calories from Fat 159 | 30% |
| Total Fat 18.04g | 23% |
| Saturated Fat 2.67g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 230mg | 77% |
| Sodium 238mg | 10% |
| Potassium 699mg | 20% |
| Total Carbs 50.91g | 14% |
| Dietary Fiber 4.0g | 13% |
| Sugars 5.27g | 4% |
| Protein 39.85g | 64% |
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