Pasta salad with shrimp broccoli and sun-dried

6 Servings

Ingredients

Quantity Ingredient
1 bunch Broccoli, 1 1/2 to 2 pounds
Salt
½ cup Olive oil
2 Cloves garlic, minced
¼ cup Oil-packed sun-dried tomatoes, chopped
4 Flat anchovies, chopped
1 pounds Medium shrimp, peeled, deveined
1 pounds Pasta shapes, cooked according to package
3 tablespoons Red wine vinegar
10 Fresh basil leaves
Minced Freshly ground pepper

Directions

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 ⅓ 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@... (Rebecca Radnor) On rec.food.recipes or rec.food.cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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