Shrimp Pasta and Vegetables

  • Preparation Time: 2 hours
  • Cook time: 25 minutes
  • Yield: 6 servings


  • 2 lbs large Shrimp, cleaned, peeled, and de-veined
  • 2 Yellow Peppers, diced
  • 2 Red Peppers, diced
  • 6 Plum Tomatoes, diced
  • 1/2 cup Fresh Dill, chopped
  • 2 tsp dried Tarragon
  • 2 Tbsp Shallots, chopped
  • 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 Peas, cooked
  • 1 lb Linguine


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.