Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Chicken Bouillon Granules |
| 1 cup | Water |
| 2 \N | Bay Leaves |
| 1 cup | Dry White Wine |
| 1 small | Lemon Thinly Sliced |
| 1 small | Onion Thinly Sliced |
| 3 cloves | Garlic |
| ¼ teaspoon | Red Pepper Flakes |
| 1 pounds | Medium Fresh Shrimp |
| 2 tablespoons | Olive Oil |
| 1 tablespoon | White Wine Vinegar |
| 1 tablespoon | Dijon Mustard |
| 6 ounces | Uncooked Seashell |
| \N \N | Macaroni |
| 1 large | Red Bell Pepper Chopped |
| 1 cup | Frozen Peas Thawed |
| ¾ cup | Minced Fresh Basil |
| ½ cup | Minced Purple Onion |
| ¼ cup | Minced Parsley |
| ⅛ tablespoon | Red Pepper |
Combine Bouillon Granules, Water, White Wine, Lemon, Onion, Garlic, Bay Leaves & Red Pepper Flakes. Bring To A Boil; Add Shrimp & Cook 3 To 5 Min. Remove Shrimp From Broth, Reserving Broth. Rinse Shrimp Under Cold Water. Chill. Peel & Devein. Set Aside. Strain Broth Mixture, Reserving ½ C. Liquid & Garlic. Discard Lemon, Onion & Bay Leaves. Add Reserved Liquid & Garlic, Oil, Vinegar & Mustard To Process. Blend Until Mixture Is Smooth. Cook Macaroni According Package Directions. Drain. Rinse Under Cold Water & Drain Again.
Combine Macaroni, Bell Pepper, Peas, Basil, Purple Onion, Parsley & Red Pepper in A Large Bowl. Add Reserved Broth Mixture, Tossing Well To Coat. Add Reserved Shrimp & Toss Gently. Cover & Chill Thoroughly.
(Fat 11. Chol. 38.)