Make-Ahead Party Shrimp and Veggie Penne Recipe

Name: Make-Ahead Party Shrimp and Veggie Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds large shrimp, peeled and deveined; 2 diced (1/4-inch) red bell peppers; 2 diced (1/4-inch) yellow bell peppers; 6 ripe plum tomatoes, cut into 1/2-inch pieces; 1/2 cup slivered fresh basil leaves; 3 tablespoons chopped flat-leaf parsley; 2 tablespoons finely chopped shallots; Salt and freshly ground black pepper, to taste; 1/4 cup fresh lemon juice; 1/3 cup plus 1 tablespoon extra-virgin olive oil; 1/4 teaspoon hot chili oil (see note); 1 small head of broccoli, cut into small florets (reserve stems for another use); 3/4 cup cooked fresh peas (if using frozen peas, cook according to package directions); 12 ounces dried penne

Servings: persons

2 pounds large shrimp, peeled and deveined
2 diced (1/4-inch) red bell peppers
2 diced (1/4-inch) yellow bell peppers
6 ripe plum tomatoes, cut into 1/2-inch pieces
1/2 cup slivered fresh basil leaves
3 tablespoons chopped flat-leaf parsley
2 tablespoons finely chopped shallots
Salt and freshly ground black pepper, to taste
1/4 cup fresh lemon juice
1/3 cup plus 1 tablespoon extra-virgin olive oil
1/4 teaspoon hot chili oil (see note)
1 small head of broccoli, cut into small florets (reserve stems for another use)
3/4 cup cooked fresh peas (if using frozen peas, cook according to package directions)
12 ounces dried penne

1
1.
2
Cook the shrimp in boiling water for 1 to 2 minutes, or until tender.
3
Drain, rinse under cold water and place in a large bowl.
4
2.
5
Add the bell peppers, tomatoes, basil, 2 tablespoons of the parsley, the shallots, salt, pepper, lemon juice, 1/3 cup of the olive oil, and the hot chili oil to the bowl.
6
Gently toss with the shrimp, cover and refrigerate for up to 3 hours.
7
3.
8
Before serving, bring a pot of water to a boil and blanch the broccoli.
9
4.
10
Toss the broccoli and peas with the shrimp and set aside.
11
5.
12
Just before serving, bring a large pot of water to a boil.
13
Add the remaining tablespoon of oil and the penne.
14
Cook at a rolling boil until just tender.
15
6.
16
Drain the penne and toss immediately with the shrimp-and-vegetable sauce.
17
Garnish with the remaining tablespoon of parsley.

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds large shrimp, peeled and deveined, 2 diced (1/4-inch) red bell peppers, 2 diced (1/4-inch) yellow bell peppers, 6 ripe plum tomatoes, cut into 1/2-inch pieces, and more.

Yes, Make-Ahead Party Shrimp and Veggie Penne falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Make-Ahead Party Shrimp and Veggie Penne

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