Shrimp and Vegetable Pasta Recipe

Name: Shrimp and Vegetable Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds shrimp large, peeled, deveined; 2 each sweet yellow bell peppers 1/4 inch dice; 2 each hot chili peppers 1/4 inch dice; 6 each italian plum (roma) tomatoes 1/2 inch dice; 1/2 cup dill weed fresh, chopped; 2 teaspoons tarragon leaves dried; 2 tablespoons shallots chopped; 1/2 teaspoon red pepper flakes; 1 teaspoon black pepper coarsely ground; 1 teaspoon salt; 1/2 cup lemon juice fresh; 1 cup olive oil; 1 tablespoon olive oil; 1/4 teaspoon hot chili pepper oil; 1 head broccoli florets cut small; 1 1/2 cups green peas cooked; 1 pound pasta, linguine

Servings: persons

2 pounds shrimp large, peeled, deveined
2 each sweet yellow bell peppers 1/4 inch dice
2 each hot chili peppers 1/4 inch dice
6 each italian plum (roma) tomatoes 1/2 inch dice
1/2 cup dill weed fresh, chopped
2 teaspoons tarragon leaves dried
2 tablespoons shallots chopped
1/2 teaspoon red pepper flakes
1 teaspoon black pepper coarsely ground
1 teaspoon salt
1/2 cup lemon juice fresh
1 cup olive oil
1 tablespoon olive oil
1/4 teaspoon hot chili pepper oil
1 head broccoli florets cut small
1 1/2 cups green peas cooked
1 pound pasta, linguine

1
At least 2 hours ahead, bring a large pot of water to a boil.
2
Carefully drop in the shrimp and cook until just tender, 1 minute.
3
Drain, rinse under cold water, drain again, and place in a large serving bowl.
4
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.
5
Toss well with the shrimp.
6
Cover and refrigerate.
7
When you are ready to serve, bring a large pan of water to a boil.
8
Drop in the broccoli and cook 1 minute.
9
Drain and rinse under cold water, drain again.
10
Toss the peas and broccoli with the shrimp and vegetables, set aside.
11
Bring a large pot of water to a boil.
12
Add the remaining 1 tablespoon olive oil and the linguine.
13
Cook at a rolling boil until just tender.
14
Drain the linguine and immediately toss with the shrimp and vegatable sauce.
15
Serve at once.

1417

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 pounds shrimp large, peeled, deveined, 2 each sweet yellow bell peppers 1/4 inch dice, 2 each hot chili peppers 1/4 inch dice, 6 each italian plum (roma) tomatoes 1/2 inch dice, and more.

Yes, Shrimp and Vegetable Pasta 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.

That's it — enjoy your meal!

Shrimp and Vegetable Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions