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Shrimp pasta salad

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Ingredients/Components

water - 1 c
Dijon mustard - 1 Tbsp
small onion, thinly sliced - 1 item
white wine vinegar - 1 Tbsp
dry white wine - 1 c
cloves garlic - 3 item
olive oil - 2 Tbsp
minced parsley - 1/4 c
red pepper flakes - 1/4 tsp
bay leaves - 2 item
red pepper - 1/8 Tbsp
chicken bouillon granules - 1 tsp
frozen peas, thawed - 1 c
minced fresh basil - 3/4 c
large red bell pepper, chopped - 1 item
minced purple onion - 1/2 c
small lemon, thinly sliced - 1 item
uncooked seashell macaroni - 6 oz
medium fresh shrimp - 1 lb

How to make shrimp pasta salad:

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 cup liquid and garlic. Discard lemon, onion and bay leaves. Add reserved liquid and cook macaroni according to 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. Yield: 6 servings.

Recipe categories: Salads, Salad dressings, Pasta shells.

Rating:

4.3

Average rating: 4.3, total votes: 3

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