Make-Ahead Party Shrimp and Veggie Penne

• 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

1. 1.
2. Cook the shrimp in boiling water for 1 to 2 minutes, or until tender.
3. Drain, rinse under cold water and place in a large bowl.
4. 2.
5. 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.
6. Gently toss with the shrimp, cover and refrigerate for up to 3 hours.
7. 3.
8. Before serving, bring a pot of water to a boil and blanch the broccoli.
9. 4.
10. Toss the broccoli and peas with the shrimp and set aside.
11. 5.
12. Just before serving, bring a large pot of water to a boil.
13. Add the remaining tablespoon of oil and the penne.
14. Cook at a rolling boil until just tender.
15. 6.
16. Drain the penne and toss immediately with the shrimp-and-vegetable sauce.
17. Garnish with the remaining tablespoon of parsley.

shrimp, red bell peppers, yellow bell peppers, tomatoes, basil, flatleaf, shallots, salt, lemon juice, extravirgin olive oil, hot chili oil, head of broccoli, peas, penne

Taken from www.epicurious.com/recipes/food/views/make-ahead-party-shrimp-and-veggie-penne-106808 (may not work)