Shrimp Pasta Salad Recipe

Step 1

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.

Things You'll Need

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

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