Preparation:
Cook pasta until al dente, drain well and toss with 2 tbs. oil.
Set aside to cool.
Cut some of the shrimp into smaller pieces if desired.
Thoroughly mix remaining oil, lemon juice, herbs, salt and Tabasco sauce.
Taste and adjust seasonings.
In a serving bowl, toss the pasta, shrimp, dressing and parsley.
Cover and let flavors blend about 1/2 hour.
Refrigerate if salad won't be served for more than 1/2 hour.
Just before serving, toss again |
