8 oz. uncooked medium shell pasta, (3 cups)
1 lb. cooked large shrimp, peeled and deveined
1 (12 ounce) jar marinated artichoke hearts; drained, liquid reserved
1 med zucchini, cut lengthwise into half and thinly sliced
1/4 cup chopped parsley
1 (12 ounce) jar roasted peppers, undrained
1/4 cup FRENCH'S® Honey Dijon Mustard
COOK pasta according to package directions; rinse in cold water and drain. Place in large bowl. Add shrimp, artichoke hearts, zucchini and parsley.
PLACE roasted peppers with their liquid, artichoke liquid and mustard in blender or food processor. Cover and process until well blended. Pour sauce over pasta mixture; toss well to coat evenly. Cover and refrigerate 30 minutes before serving.
Tip: Save time in the kitchen. Purchase already cooked and cleaned shrimp from the seafood department of your local supermarket.