Pasta Salad with Shrimp Broccoli and Sun-Dried

Pasta Salad with Shrimp Broccoli and Sun-Dried Ingredients

1 bn Broccoli, 1 1/2 to 2 pounds	1 lb Medium shrimp, peeled,
Salt	1 lb Pasta shapes, cooked
1/2 c Olive oil	3 tb Red wine vinegar
2 Cloves garlic, minced	10 Fresh basil leaves
1/4 c Oil-packed sun-dried	Minced Freshly ground pepper
4 Flat anchovies, chopped

Instructions for Pasta Salad with Shrimp Broccoli and Sun-Dried

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ShrimpCuisine: Uncategorized

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