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Medium Shells with Seafood Salad (Conchiglie con Insalata di Mare)

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 20 minutes

Servings: 4-6

Regions: Toscana

Wine pairing: White

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Ingredients

1 boxBARILLA Medium Shells
1/3 cup plus 1 tablespoonextra virgin olive oil, divided
4 tablespoonslemon juice
2 clovesgarlic
to tastesalt
to tastefreshly ground black pepper
1/2 poundbay scallops
1/2 poundmedium shrimp, cut into 1-inch pieces
3 cups (1 bunch)asparagus, cut into 1-inch pieces
1 pintgrape tomatoes, cut in halves
2 tablespoonsItalian parsley, chopped
2 teaspoonsfresh tarragon, chopped


BRING a large pot of water to boil. Cook pasta 1 minute under recommended cooking time. Drain and spread on a baking sheet to cool. Toss with 1 tablespoon olive oil.
COMBINE lemon juice, garlic, salt and pepper in a small bowl. Gradually add remaining olive oil. Mix well and set aside.
HEAT 1 tablespoon olive oil in a medium skillet. Add asparagus and sauté 2 minutes.
ADD seafood to skillet and sauté 5 minutes or until cooked through. Transfer to a large bowl to cool.
ADD pasta, tomatoes, and herbs to cooled seafood mixture. Mix well.
ADD vinaigrette dressing. Mix well and refrigerate at least 2 hours before serving




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