Name: Shrimp Pasta Salad with Cilantro-Lemon Vinaigrette
Prep time: 15 s
Cook time: 17 s
Total time: 92 s
Yield: 6
Cuisine: Italian
Ingredients: 1 1/2 cups dry rotini pasta; 6 tablespoons olive oildivided; 1/2 pound raw medium shrimptails removedpeeled and deveined; 1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon; 1/3 cup chopped onion; 3 large cloves garlicfinely choppeddivided; 2 lemon fruit barsmelted and sticks removed; 1/4 cup chopped fresh cilantro; 1 1/2 tablespoons white vinegar; 1/2 cup chopped hothouse cucumber; 1/2 cup chopped grape tomatoes; Sea salt and fresh cracked pepper to taste

Make It

Step 1

Prepare pasta according to package directions; drain and set aside.

Step 2

Heat 2 tablespoons oil in a large skillet over medium-high heat. Season shrimp with bouillon; cook for about 4 minutes or until shrimp turn pink. Place on a plate; set aside.

Step 3

Heat 1 tablespoon oil in large skillet over medium-high heat; add onion and 2 chopped garlic cloves. Cook, stirring frequently, for about 3 minutes or until onion is tender. Remove from heat; stir in cooked shrimp.

Step 4

Combine remaining 3 tablespoons oil, melted fruit bars, cilantro, vinegar and remaining chopped garlic clove. Whisk until well mixed.

Step 5

Combine pasta, shrimp mixture, vinaigrette, cucumber and tomatoes in a large bowl. Toss to combine. Season with salt and pepper. Serve immediately or refrigerate for 1 hour and serve cold.