Directions

1. Place 3 cups of water into a pan with the bouillon cube to boil. When it reaches a boil, add the shrimp, pasta, and 1/2 tablespoon of salt.
2. Meanwhile, place 1 tablespoon of olive oil in a skillet on medium heat. After 30 seconds, add 1 bell pepper, onion, tomato, and garlic, cook for 3 or 4 minutes. Then, blend the cooked vegetables in the blender with the saffron to make a puree. Add some water from the pasta pot while blending if needed.
3. When the pasta is al dente, the shrimp will have finished cooking. Drain the pasta and shrimp, return to the pan, and add the vegetable puree.
4. In the skillet, saute the remaining bell pepper, in smaller cubes, on medium heat for 2 minutes. Add to the pasta with the cilantro.