Spirals with Shrimp and Artichokes
2 packages frozen artichoke hearts
48 large shrimp peeled and deveined
2 egg yolks
1 cup extra virgin olive oil
½ cup peanut oil
½ cup wine vinegar
4 tablespoons Dijon mustard
¼ cup chopped fresh parsley
¼ cup scallions, sliced, including green parts
2 tablespoons minced shallots
Salt and freshly ground black pepper to taste
¾ pound shells
Cook the artichokes according to package directions. Drain well.
Bring 4 quarts of water to boil. Add 1 tablespoon of salt. 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.
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.
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.
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.