Shrimp Pasta Salad
Yield
6 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
chicken bouillon, powdered
|
|
| 1 | cup |
water
|
|
| 2 | each |
bay leaves
|
*
|
| 1 | cup |
white wine
dry |
*
|
| 1 | small |
lemon
thinly sliced |
*
|
| 1 | small |
onions
thinly sliced |
|
| 3 | cloves |
garlic
|
|
| ¼ | teaspoon |
red pepper flakes
|
|
| 1 | pound |
shrimp
medium fresh |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
white wine vinegar
|
|
| 1 | tablespoon |
dijon mustard
|
|
| 6 | ounces |
pasta shells
uncooked |
*
|
| 1 | large |
sweet red bell peppers
|
|
| 1 | cup |
green peas
frozen, thawed |
|
| ¾ | cup |
basil
minced fresh |
*
|
| ½ | cup |
purple onion
minced |
* |
| ¼ | cup |
parsley leaves
minced |
|
| ⅛ | tablespoon |
sweet red bell peppers
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
chicken bouillon, powdered
|
|
| 237 | ml |
water
|
|
| 2 | each |
bay leaves
|
*
|
| 237 | ml |
white wine
dry |
*
|
| 1 | small |
lemon
thinly sliced |
*
|
| 1 | small |
onions
thinly sliced |
|
| 3 | cloves |
garlic
|
|
| 1.3 | ml |
red pepper flakes
|
|
| 453.6 | g |
shrimp
medium fresh |
|
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
white wine vinegar
|
|
| 15 | ml |
dijon mustard
|
|
| 173.4 | ml/g |
pasta shells
uncooked |
*
|
| 1 | large |
sweet red bell peppers
|
|
| 237 | ml |
green peas
frozen, thawed |
|
| 177 | ml |
basil
minced fresh |
*
|
| 118 | ml |
purple onion
minced |
* |
| 59 | ml |
parsley leaves
minced |
|
| 1.9 | ml |
sweet red bell peppers
|
|
Directions
Combine Bouillon Granules, Water, White Wine, Lemon, Onion, Garlic, Bay Leaves and Red Pepper Flakes.
Bring To A Boil; Add Shrimp and Cook 3 To 5 Min.
Remove Shrimp From Broth, Reserving Broth.
Rinse Shrimp Under Cold Water.
Chill.
Peel and Devein. Set Aside. Strain Broth Mixture, Reserving ½ C. Liquid and Garlic. Discard Lemon, Onion and Bay Leaves. Add Reserved Liquid and Garlic, Oil, Vinegar and Mustard To Process. Blend Until Mixture Is Smooth. Cook Macaroni According Package Directions. Drain. Rinse Under Cold Water and Drain Again. Combine Macaroni, Bell Pepper, Peas, Basil, Purple Onion, Parsley and Red Pepper in A Large Bowl. Add Reserved Broth Mixture, Tossing Well To Coat. Add Reserved Shrimp and Toss Gently. Cover and Chill Thoroughly.
