Shrimp Pasta Salad - cooking recipe

Ingredients

1 tsp. chicken bouillon granules
1 c. water
2 bay leaves
1 c. dry white wine
1 small lemon, thinly sliced
1 small onion, thinly sliced
3 cloves garlic
1/4 tsp. red pepper flakes
1 lb. medium fresh shrimp
2 Tbsp. olive oil
1 Tbsp. white wine vinegar
1 Tbsp. Dijon mustard
6 oz. uncooked seashell macaroni
1 large 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 Tbsp. red pepper

Preparation

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.