Make-Ahead Party Shrimp And Veggie Penne

By á-170456

Ingredients

• 2 pounds large shrimp peeled, deveined
• 2 diced (1/4") red bell peppers
• 2 diced (1/4") yellow bell peppers
• 6 ripe plum tomatoes cut 1/2" pieces
• 1/2 cup slivered fresh basil leaves
• 3 tablespoons chopped flat-leaf parsley
• 2 tablespoons finely-chopped shallots
• Salt to taste
• Freshly-ground black pepper to taste
• 1/4 cup fresh lemon juice
• 1/3 cup extra-virgin olive oil plus
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon hot chili oil see * Note
• 1 small head broccoli cut 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

Details

Servings 6

Preparation

Step 1

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

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.

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.

Before serving, bring a pot of water to a boil and blanch the broccoli.

Toss the broccoli and peas with the shrimp and set aside.

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.

Drain the penne and toss immediately with the shrimp-and-vegetable sauce. Garnish with the remaining tablespoon of parsley.

This recipe yields 6 servings.

Nutritional Analysis Per Serving: 517 calories, 54g carbohydrates, 36g protein, 17g fat, 230mg cholesterol.

Depending on your tastebuds, here's a "rule" you might want to rethink: It has always been said, "Never serve cheese -- grated or otherwise -- with seafood sauces," and I don't. Whether you do is up to you.