Serves 1
Directions
- 1Season one pound of peeled and deveined shrimp with Zatarain's blacken seasoning and Bayou Classic Cajun seasoning, mixing until coated.
- 2Cook the seasoned shrimp in a single layer in a pan with a little olive oil for about 2-3 minutes per side until completely pink.
- 3While shrimp cook, finely dice two ribs of celery, one green bell pepper, and about a quarter of a purple onion.
- 4Remove cooked shrimp from the pan with a slotted spoon and set aside on a cutting board to cool, then roughly chop them.
- 5Prepare the sauce by mixing one cup of mayonnaise, about one tablespoon of Worcestershire sauce, about one tablespoon of Cajun seasoning, some salt, and the juice of half a lemon.
- 6Cook one pound of shell pasta according to package directions.
- 7Add about half a bag of frozen peas to the pasta with about 4 minutes of cook time left.
- 8Combine the cooked pasta and peas, chopped shrimp, diced vegetables, and the prepared dressing in a bowl.
- 9Mix all ingredients thoroughly.
- 10Refrigerate for four or five hours for best flavor, and add more mayonnaise to loosen it up if needed before serving.
Ingredients
- 1 pound shrimp, peeled and deveined
- Zatarain's blacken seasoning
- Bayou Classic Cajun seasoning
- olive oil
- 2 celery ribs
- 1 green bell pepper, finely diced
- 0.25 purple onion, finely diced
- 1 cup mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Cajun seasoning
- salt
- 0.5 lemon, juiced
- 1 pound shell pasta
- 0.5 bag frozen peas
Equipment
vegetable chopperpanslotted spooncutting boardbowl
Tips
- Cook shrimp for about 2-3 minutes per side.
- Chop shrimp roughly after cooling, or leave them whole.
- The pasta salad tastes better if it sits in the fridge for 4-5 hours.
- Add more mayonnaise if the noodles absorb too much of the dressing.
- This pasta salad can also be made with just the sauce, shrimp, and noodles, omitting the vegetables.
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