Shrimp Rémoulade Pasta Salad

One of our favorite appetizers, shrimp rémoulade, meets pasta salad in this easy dish.

Shrimp Rémoulade Pasta Salad
Makes 4 to 6 Servings
  • 2 tablespoons olive oil
  • 2 pounds medium fresh shrimp, peeled and deveined
  • ½ cup chopped red onion
  • ½ cup chopped red bell pepper
  • 1½ teaspoons Creole seasoning*
  • 1 (16-ounce) box mini farfalle, cooked according to package directions
  • ¼ cup chopped green onion
  • Creole Rémoulade (recipe follows)
Creole Rémoulade
  • ½ cup mayonnaise*
  • ¼ cup Creole mustard*
  • 1½ teaspoons cane syrup
  • 1 teaspoon hot sauce*
  • 1 teaspoon grated fresh garlic (about 1 large clove)
  • ½ teaspoon kosher salt
  • ¼ teaspoon paprika
  1. In a large skillet, heat oil over medium heat. Add shrimp, red onion, bell pepper, and Creole seasoning; cook, stirring frequently, until shrimp are pink and firm, 3 to 5 minutes. Transfer mixture to a large bowl. Stir in pasta and green onion. Fold in Creole Rémoulade. Serve immediately, or refrigerate in an airtight container for up to 2 days.
Creole Rémoulade
  1. In a small bowl, stir together all ingredients. Refrigerate in an airtight container for up to 2 weeks.
*We used Tony Chachere’s Original Creole Seasoning.

*We used Blue Plate Mayonnaise, Zatarain’s® Creole Mustard, and TABASCO®.