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A menu from the Froghaven Recipe Book

print page and trim to 5" x 7" to add to your cookbook)

Shells with Artichoke Hearts and Shrimp in Lemon-Oregano Vinaigrette

The only pasta-salad-for-company recipe you will ever need. It is just the best.

Artichokes can be marinated at room temperature for as little as half an hour or overnight, as time allows. It is a good idea to prepare them ahead, then serving day prep is easy.

2 pkgs. 10 oz ea. frozen artichoke hearts,
                               cooked according to pkg. directions
3/4 cup olive oil
1/4 cup fresh lemon juice
2 tbsp. red wine vinegar
1 teas. salt
1 teas. grated lemon zest
                              (important: grate yellow only, no white)
1/2 teas. dried oregano
2 garlic cloves, crushed
1/4 teas. coarsely ground black pepper

Heat to simmering, covered; let stand off heat 30 minutes, or refrigerate overnight.

Just before serving toss the cooked pasta with:
1 lb. medium shrimp, shelled and deveined,
                        cooked in boiling salted water until tender, cooled
1/2 cup sliced green onions -or- 1 cup chopped red onion
                       (we prefer green)
1/4 cup chopped Italian parsley
1 pint small cherry tomatoes, rinsed and stemmed
1 cup pitted California black olives

Source: 365 Ways To Cook Pasta


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