Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chives | 1 tbsp (3g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 9 ounces artichoke hearts — quartered
- ⅔ pound shrimp, cooked — peeled
- ¼ cup red wine vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh chives — chopped
- 1 whole egg yolk
- 1 tablespoon shallots — minced
- ½ cup canola oil
- pepper -- to taste
- ½ pound pasta shells — cooked
- ¼ cup pine nuts
Directions
Place artichoke hearts and shrimp in large bowl.
Combine vinegar, mustard, chives, egg yolk and shallots in food processor or blender. Purée.
Gradually add oil in a thin stream while machine is running.
Season to taste with pepper.
Add cooked pasta to shrimp and artichokes.
Pour dressing mixture over pasta, shrimp and artichokes and mix gently but thoroughly.
Cover and refrigerate at least 3 hours (can be made up to one day ahead to this point).
Stir in sunflower seeds just before serving.
Category:World Recipes
Category:Pasta Salad Recipes
Category:Red wine vinegar Recipes
Category:Pine nut Recipes
Category:Conchiglie Recipes
Category:Sunflower seed Recipes
Category:Shallot Recipes
Category:Artichoke Recipes
Category:Chives Recipes
Category:Shrimp Recipes