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Suggest a better descriptionAt least 2 hours ahead, bring a large pot of water to a boil. Carefully drop in the shrimp and cook until just tender, 1 minute. Drain, rinse under cold water, drain again, and place in a large serving bowl. Add the peppers, tomatoes, dill, tarragon, shallots, red pepper flakes, black pepper, salt, lemon juice, 1 c olive oil and the chili oil to the serving bowl. Toss well with the shrimp. Cover and refrigerate. When you are ready to serve, bring a large pan of water to a boil. Drop in the broccoli and cook 1 minute. Drain and rinse under cold water, drain again. Toss the peas and broccoli with the shrimp and vegetables, set aside. Bring a large pot of water to a boil. Add the remaining 1 T olive oil and the linguine. Cook at a rolling boil until just tender. Drain the linguine and immediately toss with the shrimp and vegatable sauce. Serve at once. From: The New Basics Cookbook
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Serving Size: 1 Serving (327g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 369 | ||
Calories from Fat: 105 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 54.5mg | 17 % | |
Sodium 22.8mg | 1 % | |
Potassium 358.8mg | 9 % | |
Total Carbohydrate 54.7g | 16 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 54.1g | ||
Protein 12.8g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 369
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