The Secret Ingredient
Ingredients
- ●1 1/2 cups dried short pasta
- ●6 tablespoons olive oil, divided
- ●1/2 pound raw medium shrimp, skip the tails, peeled and deveined
- ●1/2 teaspoon MAGGI Granulated Chicken Bouillon
- ●1/3 cup chopped onion
- ●3 garlic cloves, finely chopped, divided
- ●1/4 cup chopped fresh cilantro
- ●1 1/2 tablespoons white vinegar
- ●1/2 cup chopped tomatoes
- ●Sea salt and freshly ground pepper to taste
Make It
Step 1
Prepare pasta according to package directions; drain and set aside.
Step 2
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Season the shrimp with the MAGGI Granulated Chicken Bouillon; cook for about 4 minutes or until the shrimp turn pink. Place on a plate and set aside.
Step 3
Heat 1 tablespoon of oil in a large skillet over medium-high heat; add the onion and 2 cloves of garlic, minced. Cook, stirring frequently, for about 3 minutes or until the onion is tender.
Step 4
Remove from heat; add the cooked shrimp.
Step 5
Combine the remaining 3 tablespoons of oil, coriander, vinegar and the remaining minced garlic clove. Stir until well mixed.
Step 6
Mix pasta, shrimp mixture, vinaigrette and tomatoes in a large bowl. Stir to combine. Season with salt and pepper.
