Ingredients

Makes 6 servings

　　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

　　

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.

　　NOTES:

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