Shrimp Pasta - 1 Recipe - Cooking Index
Shrimp Pasta - 1 Recipe - Cooking Index
| 1 | Pasta - small | |
| 1 lb | 454g / 16oz | Cooked shrimp - shelled & dev |
| 1/2 cup | 73g / 2.6oz | Chopped parsley |
| 1/2 cup | 118ml | Olive oil - divided |
| 4 tablespoons | 60ml | Lemon juice |
| 1 teaspoon | 5ml | Tarragon - crushed |
| 1/4 teaspoon | 1.3ml | Rosemary - crushed |
| 1/2 teaspoon | 2.5ml | Salt - to taste |
| 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 1/2 hour. (Refrigerate if salad won't be served for more than 1/2 hour.) Just before serving, toss again. FROM: JANA SWANSON (DCJR89A) By Shrimp Pasta *** (dcjr89a) on PastShrimp, a *** (dcjr89a)
Source:
Diane Mott Davidson, The Last Suppers mystery
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