Shrimp pasta salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Chicken Bouillon Granules |
| 1 | cup | Water |
| 2 | 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 |
| 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 |
Directions
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.)