6
Servings
Prep Time
Min
Cook Time
Min
  • 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
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  • 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
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.
Step 7
Serve immediately or refrigerate for 1 hour and serve cold.

Nutrition Information

267.60 Kcal

  • cholesterol

    47.63 Milligrams

  • calcium

    33.08 Milligrams

  • protein

    9.41 Grams

  • iron

    1.25 Milligrams

  • potassium

    159.19 Milligrams

  • vitamin_d

    0.04 International unit

  • carbohydrates

    24.80 Grams

  • sugar

    1.43 Grams

  • fiber

    1.28 Grams

  • sodium

    346.00 Milligrams

  • fat

    14.38 Grams

  • saturedfat

    2.05 Grams