Title: Shrimp Pasta Salad
Categories: Salad Pasta Seafood
Yield: 6 Servings
| 1 | ts | Chicken Bouillon Granules |
| 1 | c | Water |
| 2 | | Bay Leaves |
| 1 | c | Dry White Wine |
| 1 | sm | Lemon Thinly Sliced |
| 1 | sm | Onion Thinly Sliced |
| 3 | cl | Garlic |
| 1/4 | ts | Red Pepper Flakes |
| 1 | lb | Medium Fresh Shrimp |
| 2 | tb | Olive Oil |
| 1 | tb | White Wine Vinegar |
| 1 | tb | Dijon Mustard |
| 6 | oz | Uncooked Seashell |
| | | Macaroni |
| 1 | lg | Red Bell Pepper Chopped |
| 1 | c | Frozen Peas Thawed |
| 3/4 | c | Minced Fresh Basil |
| 1/2 | c | Minced Purple Onion |
| 1/4 | c | Minced Parsley |
| 1/8 | tb | 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 1/2 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.)