Shrimp and tortellini provencal

4 servings

Ingredients

Quantity Ingredient
1 pack Cheese-filled tortellini
2 cups Broccoli flowerets
6 tablespoons Olive oil
2 teaspoons Dijon mustard
½ Dried thyme
1 Clove Garlic -- minced or
Pressed
1 pounds Shrimp -- peeled, cooked
1 Jar Artichoke hearts --
Marinated
1 medium Tomato -- cored, dice
⅓ cup Black olives -- pitted
Salt and pepper

Directions

Cook the tortellini according to the package directions, adding the broccoli during the last 2 minutes; drain (to sere chilled, rinse with cold water until the pasta is cool). In a large bowl, combine the oil, vinegar, mustard, thyme and garlic and whisk to mix. Add the tortellini, broccoli, shrimp, artichoke hearts, tomato and olives and toss gently. Season to taste with salt and pepper and serve warm or chilled.

Recipe By : Simply Seafood magazine, Vol. 4 No. 4 Fall 1994 From: Marjorie Scofield Date: 06-25-95 (21:17) (160) Fido: Recipes

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