Shrimp and Vegetable Pasta

• 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.

shrimp, sweet yellow bell peppers, hot chili peppers, italian plum, dill weed fresh, tarragon, shallots, red pepper, black pepper, salt, lemon juice fresh, olive oil, olive oil, hot chili pepper oil, broccoli, green peas, pasta

Taken from recipeland.com/recipe/v/shrimp-vegetable-pasta-38758 (may not work)