Shrimp Pasta Salad

• 1 teaspoon chicken bouillon, powdered
• 1 cup water
• 2 each bay leaves
• 1 cup white wine dry
• 1 small lemon thinly sliced
• 1 small onions thinly sliced
• 3 cloves garlic
• 1/4 teaspoon red pepper flakes
• 1 pound shrimp medium fresh
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 tablespoon dijon mustard
• 6 ounces pasta shells uncooked
• 1 large sweet red bell peppers
• 1 cup green peas frozen, thawed
• 3/4 cup basil minced fresh
• 1/2 cup purple onion minced
• 1/4 cup parsley leaves minced
• 18 tablespoon sweet red bell peppers

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 Min.
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 C. Liquid and Garlic.
9. Discard Lemon, Onion and Bay Leaves.
10. Add Reserved Liquid and Garlic, Oil, Vinegar and Mustard To Process.
11. Blend Until Mixture Is Smooth.
12. Cook Macaroni According Package Directions.
13. Drain.
14. Rinse Under Cold Water and Drain Again.
15. Combine Macaroni, Bell Pepper, Peas, Basil, Purple Onion, Parsley and Red Pepper in A Large Bowl.
16. Add Reserved Broth Mixture, Tossing Well To Coat.
17. Add Reserved Shrimp and Toss Gently.
18. Cover and Chill Thoroughly.

chicken bouillon, water, bay leaves, white wine, lemon, onions, garlic, red pepper, shrimp, olive oil, white wine vinegar, mustard, pasta shells uncooked, sweet red bell peppers, green peas, basil, purple onion, parsley, sweet red bell peppers

Taken from recipeland.com/recipe/v/shrimp-pasta-salad-38380 (may not work)