Pasta Salad with Shrimp

Wash the broccoli. Remove and discard the bottom third of the tough stalks. Separate florets from the stalks. Peel remaining stalks and slice them into rounds.

Bring a medium saucepan of salted water to a boil over medium heat. Add florets and sliced stalks, and cook until they are tender but still a bit firm, 3-4 minutes. Drain and rinse under cold running water. Pat dry with paper towels and place in a large bowl. Set aside.

Heat 1/3 cup oil in a large skillet over medium heat. Add the garlic, sun-dried tomatoes and anchovies, and stir for less than one minute. Raise the heat, and add the shrimp. Cook, stirring, until shrimp are pink on both sides and cooked all the way through, about 4 minutes. Add the shrimp with all its sauce to the broccoli and mix well.

Bring a large pot of water to a boil over high heat. Add a pinch of salt and the pasta. Cook, uncovered, until pasta is tender but still a bit firm, 7-10 minutes. Drain pasta and rinse under cold running water. Shake the colander well to remove as much water as possible, then add the pasta to the bowl with the shrimp and broccoli.

In a small bowl, combine vinegar, 3 Tbsp olive oil and parsley, and mix well. Season pasta with salt and several twists of pepper, and add the dressing. Mix thoroughly. Taste, adjust the seasoning, and serve.