Shrimp and tortellini provencal
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Cheese-filled tortellini |
| 2 | cups | Broccoli flowerets |
| 6 | tablespoons | Olive oil |
| 2 | teaspoons | Dijon mustard |
| ½ | Dried thyme | |
| 1 | Clove Garlic -- minced or | |
| Pressed | ||
| 1 | pounds | Shrimp -- peeled, cooked |
| 1 | Jar Artichoke hearts -- | |
| Marinated | ||
| 1 | medium | Tomato -- cored, dice |
| ⅓ | cup | Black olives -- pitted |
| Salt and pepper | ||
Directions
Cook the tortellini according to the package directions, adding the broccoli during the last 2 minutes; drain (to sere chilled, rinse with cold water until the pasta is cool). In a large bowl, combine the oil, vinegar, mustard, thyme and garlic and whisk to mix. Add the tortellini, broccoli, shrimp, artichoke hearts, tomato and olives and toss gently. Season to taste with salt and pepper and serve warm or chilled.
Recipe By : Simply Seafood magazine, Vol. 4 No. 4 Fall 1994 From: Marjorie Scofield Date: 06-25-95 (21:17) (160) Fido: Recipes