Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Chicken Bouillon Granules
1 c Water
2 Bay Leaves
1 c Dry White Wine
1 sm Lemon Thinly Sliced
1 sm Onion Thinly Sliced
3 cl Garlic
1/4 ts Red Pepper Flakes
1 lb Medium Fresh Shrimp
2 tb Olive Oil
1 tb White Wine Vinegar
1 tb Dijon Mustard
6 oz Uncooked Seashell
Macaroni
1 lg 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 tb Red Pepper

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.)

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