I enjoy this for lunch and will sometimes have it for supper as well..Iced tea and some home baked bread with cheese baked in it are all I need.
1-lb. med. pasta shells
1-Tab. olive oil
1-10oz, pack frozen peas
2-packs 9.oz. frozen artichoke hearts, cut in half
1-1/2lbs. small salad shrimp
1/4 c. fresh dill, minced
Dressing
1-clove crushed garlic
salt and pepper
1/3c. evoo
1-Tab. fresh lemon juice
1-Tab. white wine vinegar
1/2-c. mayo
2-3. Tea. sweet HOT mustard
2-Tab. freshly grated romano or parmesan cheese
cook pasta as directed on box..Drain, rinse with cold water and drain again. Toss pasta with oil. Cook peas and artichokes according to package directions, don't over cook..Drain both well..Combine with pasta shells and shrinp, toss to mix well. Combine dressing ingredients in bowl and whisk til smooth Drizzle over pasta mix and toss to combine. Cover and chill til ready to serve...
Serves about 8
ENJOY
kadesma
1-lb. med. pasta shells
1-Tab. olive oil
1-10oz, pack frozen peas
2-packs 9.oz. frozen artichoke hearts, cut in half
1-1/2lbs. small salad shrimp
1/4 c. fresh dill, minced
Dressing
1-clove crushed garlic
salt and pepper
1/3c. evoo
1-Tab. fresh lemon juice
1-Tab. white wine vinegar
1/2-c. mayo
2-3. Tea. sweet HOT mustard
2-Tab. freshly grated romano or parmesan cheese
cook pasta as directed on box..Drain, rinse with cold water and drain again. Toss pasta with oil. Cook peas and artichokes according to package directions, don't over cook..Drain both well..Combine with pasta shells and shrinp, toss to mix well. Combine dressing ingredients in bowl and whisk til smooth Drizzle over pasta mix and toss to combine. Cover and chill til ready to serve...
Serves about 8
ENJOY
kadesma
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