Pasta salad with shrimp broccoli & sun-dried
Yield: 6 Servings
Ingredients:
- 1 bn Broccoli
- 1 1/2 to 2 pounds Salt
- 1/2 c Olive oil
- 2 Cloves garlic minced
- 1/4 c Oil-packed sun-dried -tomatoes chopped
- 4 Flat anchovies chopped
- 1 lb Medium shrimp peeled -deveined
- 1 lb Pasta shapes cooked -according to package
- 3 tb Red wine vinegar
- 10 Fresh basil leaves
Instructions:
Minced Freshly ground pepper 1. Cut broccoli florets from stems. Peel stems with a vegetable peeler and slice into rounds. Cook florets and stems in a pot of rapidly boiling salted water just until crisp-tender 3 to 4 minutes. Drain and rinse under cold water. Transfer to a large mixing bowl. 2. Heat 1/3 cup of the oil in a large skillet over medium heat. Add the garlic tomatoes and anchovies. Cook and stir 1 minute. Add the shrimp; cook just until it turns pink. Transfer contents of skillet to the mixing bowl. 3. Combine remaining oil vinegar basil salt and pepper in a small bowl. Add to mixing bowl and toss lightly. (Salad can be made several hours in advance; add the dressing just before serving.) Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking
