Artichoke and Shrimp Pasta Salad
Also try these related recipes out
Patti's 1880s Restaurant Coconut Cake
Plan ahead for this simple-to-make cake; its flavor depends on a three-day rest in the refrigerator.
2 boxes yellow cake mix (using whatever eggs... and/or oil are required for the mix)
Filling and Frosting...2 cups sour cream...1 1/2 cups granulated sugar...14 ounces coconut (about 4 cups)...
Roasted Salted Brandied Nuts
1 pound pecan halves or English walnut halves...Brandy or bourbon or dry vermouth or... orange juice as desired...2 to 3 tablespoons butter or margarine, melted...
Chocolate Covered Raisin Cookies in a Jar
3/4 cup granulated sugar...1/2 cup firmly packed dark brown sugar...1 cup chocolate covered raisins...1/2 cup milk chocolate chips...1/4 cup (1 stick) butter or margarine, softened... to room temperature...1 egg, slightly beaten...
Artichoke and Shrimp Pasta Salad
Serves 4.
Can be prepared ahead of time and refrigerated.
1/2 pound medium shells or farfalle pasta
1 (9 ounce) package frozen artichoke hearts
1 pound frozen shrimp
A few leaves oregano, chopped, or 1/4 teaspoon dry
1 garlic clove, peeled an finely chopped
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
Salt and freshly ground black pepper
Bring water to a boil. Cook shrimp following instructions on package. Drain well on paper towels.
Defrost and steam artichoke hearts. Drain well and place on paper towels.
Cook pasta al dente. Rinse with cold water. Drain very well. Place in large serving bowl and drizzle with a little olive oil and toss.
Prepare the garlic and the oregano or use parsley, if you prefer, while the pasta cooks. Add remaining olive oil, vinegar, garlic, oregano salt and lots of black pepper. Mix well, cover with plastic wrap or place in a sealed container and refrigerate for a couple of hours or for a day.
When ready to serve, place in a serving bowl, toss well. Check for seasoning, adding salt or pepper if need be and garnish with a few leaves of oregano or parsley.