Shrimp Pasta Salad


Course : Italian
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:


1 teaspoon chicken bouillon granules

1 cup water

2 pieces bay leaves

1 cup dry white wine

1 small lemon thinly sliced

1 small onion thinly sliced

3 cloves garlic

1/4 teaspoon red pepper flakes

1 pound 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

3/4 cup minced fresh basil

1/2 cup minced purple onion

1/4 cup minced parsley

1/8 tablespoon red pepper
 

Preparation / 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 Minutes Remove Shrimp From Broth, Reserving Broth. Rinse Shrimp Under Cold Water. Chill. Peel and Devein. Set Aside. Strain Broth Mixture, Reserving 1/2 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.


Rate this Recipe?
1 2 3 4 5
Poor                            Great

More Italian Recipes