Shells With Artichoke Hearts And Shrimp In Lemon-oregano Vinaigr
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
- Servings: 6
- 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)
Recipe
- 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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