Shells With Artichoke Hearts and Shrimp in Lemon-Oregano Vinaigr |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From 365 Ways to Cook Pasta Ingredients:
2 (15 ounce) cans artichoke hearts, drained |
3/4 cup olive oil |
1/4 cup fresh lemon juice |
2 tablespoons red wine vinegar |
1 teaspoon grated lemon zest |
1/2 teaspoon oregano |
2 -3 garlic cloves, minced |
1/2 teaspoon fresh coarse ground black pepper |
1 cup chopped red onion |
1/2 cup chopped flat leaf parsley |
1 pint cherry tomatoes |
1 cup pitted black olives |
1 lb medium pasta shell |
1 lb medium shrimp, shelled and de-veined |
red pepper flakes, to taste (optional) |
Directions:
1. Combine the artichoke hearts, olive oil, lemon juice, vinegar, salt, lemon zest, oregano, garlic and pepper in a medium saucepan. Heat to simmering, covered, then let stand and cool for 30 minutes.
2. About an hour before serving cook the pasta shells in plenty of boiling water; drain, rinse and drain again.
3. Toss the cooked pasta with the artichokes and marinade, the shrimp, red onions, parsley, tomatoes and olives. Serve.
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