Title: Pasta Salad with Shrimp Broccoli and Sun-Dried
Categories: None
Yield: 6 Servings

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

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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini