Make-Ahead Party Shrimp and Veggie Penne

Name: Make-Ahead Party Shrimp and Veggie Penne
Yield: Makes 6 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

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!

August 20, 2004

NOTES:

Hot chili oil is available in Asian grocery stores, other specialty shops, many supermarkets and through online gourmet sites.

Recipe information

Yield
Makes 6 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

Preparation

Step 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.
Step 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.
Step 3
3. Before serving, bring a pot of water to a boil and blanch the broccoli.
Step 4
4. Toss the broccoli and peas with the shrimp and set aside.
Step 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.
Step 6
6. Drain the penne and toss immediately with the shrimp-and-vegetable sauce. Garnish with the remaining tablespoon of parsley.

Nutrition Per Serving

Per serving: 517 calories

54g carbohydrates

36g protein

17g fat

230mg cholesterol.

#### Nutritional analysis provided by New Wellness

Richmond

Va.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Nutrition Per Serving

Recipe notes