The Secret Ingredient
Ingredients
- ●1 1/2 cups dry rotini pasta
- ●6 tablespoons olive oil, divided
- ●1/2 pound raw medium shrimp, tails removed, peeled and deveined
- ●1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon
- ●1/3 cup chopped onion
- ●3 large cloves garlic, finely chopped, divided
- ●2 lemon fruit bars, melted 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.
Replace shrimp with grilled chicken or firm tofu.
