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Spirals with Shrimp
and Artichokes
Virtually any type of seafood can share a recipe with
pasta. Oriental cultures have been doing it for centuries. Italians use
the frutti di mare, fruits from the sea, with nearly all of the
famous sauces -- garlic and oil, tomato, béchamel, and pesto.
Ingredients
- 2 packages frozen artichoke hearts
- 48 large shrimp peeled and deveined
- 2 egg yolks
- 1 cup extra virgin olive oil
- 1/2 cup peanut oil
- 1/2 cup wine vinegar
- 4 tablespoons Dijon mustard
- 1/4 cup chopped fresh parsley
- 1/4 cup scallions, sliced, including green parts
- 2 tablespoons minced shallots
- Salt and freshly ground black pepper to taste
- 3/4 pound shells
- water and salt (see method below)
Method
-
Cook the artichokes according to package directions. Drain well.
-
Bring 4 quarts of water to boil. Add 1 tablespoon of salt.
-
Add shrimp all at once. When the
water returns to a boil, cook only until shrimp turn pink, less than
5 minutes, depending on size of shrimp. Drain.
-
Place olive and peanut oils,
vinegar, and mustard in a mixing bowl. Beat with a wisk to blend.
Stir in parsley, scallions, and shallots. Add salt and pepper to
taste.
-
Place shrimp and artichokes in a
large bowl. Pour sauce over to cover. Reserve some sauce.
Refrigerate to marinate for at least 2 hours or overnight.
-
When ready to serve, bring at
least 4 quarts of water to a rolling boil. Add 1 tablespoon of salt.
Cook pasta until al dente. Drain. Transfer to a large serving bowl.
Pour shrimp and artichoke mixture over pasta. Add reserved sauce and
toss. Serve cold or at room temperature. The shrimp and artichoke
mixture can be added to the pasta ahead of time, but the reserved
sauce should be added only just before serving.
Serves 4.
 This
recipe was excerptedfrom The Everything Pasta Cookbook, edited by Jane Resnick.
The book includes over 300 delicious recipes. This recipe is reprinted with permission
from the publisher: Adams Media Corp. www.adamsonline.com
Info/Order
this book
About The Authors The
Everything® Pasta Cookbook features delicious pasta recipes, in
every conceivable combination of flavors, textures, and tastes. Many of
the recipes in this collection have been gathered from some of the most
famous chefs from across the country. |
