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 notes

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Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Sofrito Bolognese

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This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!