Shrimp Pasta Salad
A vibrant shrimp pasta salad combining tender shrimp, flavorful broth, fresh vegetables, and aromatic herbs. Perfect for summer picnics or light dinners, it offers a delightful mix of savory, tangy, and herbaceous flavors that appeal to seafood lovers and salad enthusiasts alike.
Ingredients
- 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 ⓘ
Instructions
- Combine chicken bouillon granules, water, white wine, lemon slices, sliced onion, garlic cloves, bay leaves, and red pepper flakes in a saucepan.
- Bring the mixture to a boil; add shrimp and cook for 3 to 5 minutes until pink and cooked through.
- Remove shrimp from broth, reserving the broth, and rinse shrimp under cold water. Peel and devein the shrimp if necessary. Set aside and chill.
- Strain the broth mixture, reserving 1/2 cup of liquid and the garlic cloves, then discard lemon slices, onion slices, and bay leaves.
- Add the reserved liquid to a pot and cook the macaroni according to package instructions until al dente.
- Drain the cooked macaroni, rinse under cold water, and drain again.
- In a large bowl, combine cooked macaroni, cooked shrimp, chopped red bell pepper, thawed peas, minced basil, minced purple onion, and minced parsley.
- In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
- Pour the dressing over the pasta mixture and toss to combine. Chill before serving.
Nutrition & Diet Analysis (per serving)
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).