| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Main dish, Pasta, Seafood, Italian |
6 |
Servings |
INGREDIENTS
| 12 |
oz |
Twist pasta; small |
| 1 |
lb |
Cooked shrimp; shelled & dev |
| 1/2 |
c |
Chopped parsley |
| 1/2 |
c |
Olive oil; divided |
| 4 |
tb |
Lemon juice |
| 1 |
ts |
Tarragon; crushed |
| 1/4 |
ts |
Rosemary; crushed |
| 1/2 |
ts |
Salt; to taste |
| 1/8 |
x |
Tabasco sauce |
INSTRUCTIONS
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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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