Virtually any type of seafood can share a recipe with pasta. Oriental cultures have been doing it for centuries. Italians use the frutti di mare, fruits from the sea, with nearly all of the famous sauces -- garlic and oil, tomato, béchamel, and pesto.

Ingredients

1. Cook the artichokes according to package directions. Drain well.

2. Bring 4 quarts of water to boil. Add 1 tablespoon of salt.

3. Add shrimp all at once. When the water returns to a boil, cook only until shrimp turn pink, less than 5 minutes, depending on size of shrimp. Drain.

4. Place olive and peanut oils, vinegar, and mustard in a mixing bowl. Beat with a wisk to blend. Stir in parsley, scallions, and shallots. Add salt and pepper to taste.

5. Place shrimp and artichokes in a large bowl. Pour sauce over to cover. Reserve some sauce. Refrigerate to marinate for at least 2 hours or overnight.

6. When ready to serve, bring at least 4 quarts of water to a rolling boil. Add 1 tablespoon of salt. Cook pasta until al dente. Drain. Transfer to a large serving bowl. Pour shrimp and artichoke mixture over pasta. Add reserved sauce and toss. Serve cold or at room temperature. The shrimp and artichoke mixture can be added to the pasta ahead of time, but the reserved sauce should be added only just before serving.

  Serves 4.

This recipe was excerpted from The Everything Pasta Cookbook, edited by Jane Resnick. The book includes over 300 delicious recipes. This recipe is reprinted with permission from the publisher: Adams Media Corp. www.adamsonline.com

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The Everything® Pasta Cookbook features delicious pasta recipes, in every conceivable combination of flavors, textures, and tastes. Many of the recipes in this collection have been gathered from some of the most famous chefs from across the country.