Shrimp pasta salad

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.)

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