Shrimp pasta *** (dcjr89a)

Yield: 6 servings

Measure 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

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.


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