RCI-ND.002.0124.001
Shrimp and Artichoke Pasta Salad
Contributed by [http://Groups.Yahoo.Com/Group/World_Recipes/ World Recipes Y-Group]
Prep25 min
Cook60 min
Total85 min
Servings4
Difficultyintermediate
Ingredients
- artichoke hearts — quartered9 ounces
- shrimp⅔ poundcooked — peeled
- ¼ cup
- 2 tablespoons
- fresh chives — chopped2 tablespoons
- 1 whole
- shallots — minced1 tablespoon
- ½ cup
- pepper -- to taste1 unit
- pasta shells — cooked½ pound
- ¼ cup
Method
1
Cook pasta shells according to package directions until al dente, then drain and set aside to cool slightly.
2
Whisk together egg yolk, Dijon mustard, red wine vinegar, and minced shallots in a medium bowl until well combined.
3
Slowly drizzle canola oil into the vinegar mixture while whisking constantly to emulsify and create a vinaigrette.
3 minutes
4
Season the vinaigrette with pepper to taste, adjusting mustard or vinegar as needed for balance.
5
Combine cooled pasta shells, quartered artichoke hearts, and cooked shrimp in a large bowl.
6
Pour the prepared vinaigrette over the pasta mixture and toss gently until all ingredients are evenly coated.
7
Fold in fresh chopped chives, reserving some for garnish if desired.
8
Toast pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring occasionally, until fragrant and lightly golden.
9
Sprinkle toasted pine nuts over the pasta salad just before serving, or divide among individual plates.
2 minutes