Shrimp pasta *** (dcjr89a)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Twist pasta; small |
| 1 | pounds | Cooked shrimp; shelled & dev |
| ½ | cup | Chopped parsley |
| ½ | cup | Olive oil; divided |
| 4 | tablespoons | Lemon juice |
| 1 | teaspoon | Tarragon; crushed |
| ¼ | teaspoon | Rosemary; crushed |
| ½ | teaspoon | Salt; to taste |
| ⅛ | x | Tabasco sauce |
Directions
Try this one from THE PASTA SALAD BOOK by Nina Graybill & Maxine Rapoport. Have not tried it myself but it looks great! Cook pasta until al dente, drain well & toss with 2 tble. oil.
Set aside to cool.
Cut some of the shrimp into smaller pieces if desired Throughly mix remaining oil, lemon juice, herbs, salt & Tabasco sauce. Taste & adjust seasonings.
In a serving bowl, toss the pasta, shrimp, dressing & parsley.
Cover & let flavors blend about ½ hour. (Refrigerate if salad won't be served for more than ½ hour.) Just before serving, toss again.
FROM: JANA SWANSON (DCJR89A)