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Shrimp pasta *** (dcjr89a)

Yield: 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)

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