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 c 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 T olive oil and the linguine. Cook at a rolling boil until just tender. Drain the linguine and immediately toss with the shrimp and vegatable sauce. Serve at once
2 Chopped fresh dill 1/4 ts Hot chile oil
3 Chopped shallots 1 1/2 c Cooked peas
Servings 6
- Amount Per Serving
- % Daily Value *
- Total Fat 2.8g5%
- Saturated Fat 0.4g2%
- Cholesterol 230.0mg77%
- Sodium 503.0mg21%
- Total Carbohydrate 31.4g11%
- Dietary Fiber 11.4g46%
- Sugars 6.7g
- Protein 37.3g75%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
black, boiling, broccoli, coarsely, cut, deveined, dice, dried, fish, flakes, fresh, ground, head, italian, juice, lemon, linguine, main, oil, olive
