Shrimp Pasta Salad

• 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

1. Combine bouillon granules, water, white wine, lemon, onion, garlic, bay leaves and red pepper flakes.
2. Bring to a boil; add shrimp and cook 3 to 5 minutes.
3. Remove shrimp from broth, reserving broth.
4. Rinse shrimp under cold water.
5. Chill.
6. Peel and devein.
7. Set aside.
8. Strain broth mixture, reserving 1/2 cup liquid and garlic.
9. Discard lemon, onion and bay leaves.
10. Add reserved liquid and cook macaroni according to package directions.
11. Drain. Rinse under cold water and drain again.

chicken bouillon granules, water, bay leaves, white wine, lemon, onion, garlic, red pepper, fresh shrimp, olive oil, white wine vinegar, mustard, uncooked seashell macaroni, red bell pepper, frozen peas, fresh basil, purple onion, parsley, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=526807 (may not work)