Shrimp Boil Pasta Salad

Shrimp Boil Pasta Salad

This cold pasta salad will be the star of your next get-together.

Shrimp Boil Pasta Salad
Makes 6 to 8 Servings
  • 1 pound andouille sausage
  • 1 (1-pound) package small shell pasta, cooked according to package directions
  • 1 pound peeled and deveined cooked medium shrimp
  • 1 cup cooked corn kernels
  • 1 cup diced red bell pepper
  • ½ cup sliced green onion
  • ¼ cup chopped fresh parsley
  • ½ cup mayonnaise
  • 1 teaspoon lemon zest
  • ¼ cup fresh lemon juice
  • 1 teaspoon Creole seasoning
  • ½ teaspoon chopped garlic
  • Garnish: lemon zest, sliced green onion, Creole seasoning
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. Cut andouille lengthwise, and slice crosswise into ¼-inch-thick pieces. Arrange andouille on prepared pan in a single layer.
  3. Bake until browned and crisp, 20 to 25 minutes. Let cool completely.
  4. In a large bowl, combine andouille, pasta, shrimp, corn, bell pepper, green onion, and parsley.
  5. In a small bowl, combine mayonnaise, lemon zest and juice, Creole seasoning, and garlic. Add mayonnaise mixture to andouille mixture and stir until combined. Cover and refrigerate for 1 hour or until ready to serve. Garnish with lemon zest, green onion, and Creole seasoning, if desired.



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