Shells With Artichoke Hearts and Shrimp in Lemon-Oregano Vinaigr

From 365 Ways to Cook Pasta

• Ready In: 30 mins
• Serves: 6-8

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. 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.