6
Servings
Prep Time
15 Min
Cook Time
17 Min
  • 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
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  • 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
Step 1
<b>PREPARE</b> pasta according to package directions; drain and set aside.<BR><BR><b>HEAT</b> <i>2 tablespoons</i> 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.<BR><BR><b>HEAT</b> <i>1 tablespoon</i> oil in large skillet over medium-high heat; add onion and <i>2</i> chopped garlic cloves. Cook, stirring frequently, for about 3 minutes or until onion is tender. Remove from heat; stir in cooked shrimp.<BR><BR><b>COMBINE</b> <i>remaining 3 tablespoons</i> oil, melted fruit bars, cilantro, vinegar and <i>remaining</i> chopped garlic clove. Whisk until well mixed.<BR><BR><b>COMBINE</b> 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.<BR><BR>Tip: Replace shrimp with grilled chicken or firm tofu.

Nutrition Information

291.08 Kcal

  • cholesterol

    47.63 Milligrams

  • calcium

    35.71 Milligrams

  • protein

    9.77 Grams

  • iron

    1.32 Milligrams

  • potassium

    185.44 Milligrams

  • vitamin_d

    0.04 International unit

  • carbohydrates

    30.27 Grams

  • sugar

    6.04 Grams

  • fiber

    1.58 Grams

  • sodium

    298.75 Milligrams

  • fat

    14.42 Grams

  • saturedfat

    2.05 Grams