Make-Ahead Party Shrimp and Veggie Penne |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This dish is ideal for entertaining, because you can prepare the sauce ahead and then simply toss it with the cooked pasta. Do not overcook the shrimp! 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 |
Directions:
1. 1. Cook the shrimp in boiling water for 1 to 2 minutes, or until tender. Drain, rinse under cold water and place in a large bowl.
2. 2. 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. Gently toss with the shrimp, cover and refrigerate for up to 3 hours.
3. 3. Before serving, bring a pot of water to a boil and blanch the broccoli.
4. 4. Toss the broccoli and peas with the shrimp and set aside.
5. 5. Just before serving, bring a large pot of water to a boil. Add the remaining tablespoon of oil and the penne. Cook at a rolling boil until just tender.
6. 6. Drain the penne and toss immediately with the shrimp-and-vegetable sauce. Garnish with the remaining tablespoon of parsley.
7. NOTES: Hot chili oil is available in Asian grocery stores, other specialty shops, many supermarkets and through online gourmet sites.
8. Per serving: 517 calories, 54g carbohydrates, 36g protein, 17g fat, 230mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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