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.
FROM: JANA SWANSON (DCJR89A)