Shells With Artichoke Hearts and Shrimp in Lemon-Oregano Vinaigr

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. 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. 2

   About an hour before serving cook the pasta shells in plenty of boiling water; drain, rinse and drain again.

3. 3

   Toss the cooked pasta with the artichokes and marinade, the shrimp, red onions, parsley, tomatoes and olives. Serve.