Pasta salad with shrimp broccoli & sun-dried
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | bunch | Broccoli, 1 1/2 to 2 pounds |
| Salt | ||
| ½ | cup | Olive oil |
| 2 | Cloves garlic, minced | |
| ¼ | cup | Oil-packed sun-dried tomatoes, chopped |
| 4 | Flat anchovies, chopped | |
| 1 | pounds | Medium shrimp, peeled, deveined |
| 1 | pounds | Pasta shapes, cooked according to package |
| 3 | tablespoons | Red wine vinegar |
| 10 | Fresh basil leaves | |
| Minced Freshly ground pepper | ||
Directions
1. Cut broccoli florets from stems. Peel stems with a vegetable peeler and slice into rounds. Cook florets and stems in a pot of rapidly boiling, salted water just until crisp-tender, 3 to 4 minutes. Drain and rinse under cold water. Transfer to a large mixing bowl.
2. Heat ⅓ cup of the oil in a large skillet over medium heat. Add the garlic, tomatoes and anchovies. Cook and stir 1 minute. Add the shrimp; cook just until it turns pink. Transfer contents of skillet to the mixing bowl.
3. Combine remaining oil, vinegar, basil, salt and pepper in a small bowl. Add to mixing bowl and toss lightly. (Salad can be made several hours in advance; add the dressing just before serving.) Posted By japlady@... (Rebecca Radnor) On rec.food.recipes or rec.food.cooking