Shrimp Pasta Salad

Recipe Ingredients

1 teaspoon	5ml	Chicken bouillon granules
1 cup	237ml	Water
2		Bay leaves
1 cup	237ml	Dry white wine
1 cup	237ml	Lemon thinly sliced (small)
1 cup	62g / 2.2oz	Onion thinly sliced (small)
30		Garlic
1/4 teaspoon	1.3ml	Red pepper flakes
1 lb	454g / 16oz	Medium fresh shrimp
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	White wine vinegar
1 tablespoon	15ml	Dijon mustard
6 oz	170g	Uncooked seashell
		Macaroni
1		Red bell pepper chopped (large)
1 cup	237ml	Frozen peas thawed
3/4 cup	69g / 2.4oz	Minced fresh basil
1/2 cup	31g / 1.1oz	Minced purple onion
1/4 cup	23g / 0.8oz	Minced parsley
1/8 tablespoon	1.9ml	Red pepper

Recipe Instructions

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. (Fat 11. Chol. 38.) By Shrimp Pasta Salad on PastShrimp, a Salad

Source:
Diane Mott Davidson, The Last Suppers mystery

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