Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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