Shrimp and Artichoke Pasta Salad with Pine Nuts
| Yield: | 8 Servings |
| Categories: | Pasta, Salads, Vegetables, Seafood |
| 9 | oz | Artichoke hearts, quartered |
| 2/3 | lb | Shrimp, cooked, peeled |
| 1/4 | c | Red wine vinegar |
| 2 | tb | Dijon mustard |
| 2 | tb | Fresh chives, chopped |
| 1 | Whole egg yolk | |
| 1 | tb | Shallots, minced |
| 1/2 | c | Canola oil |
| Pepper, to taste | ||
| 1/2 | lb | Pasta shells, cooked |
| 1/4 | c | Pine nuts |
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