1Season one pound of peeled and deveined shrimp with Zatarain's blacken seasoning and Bayou Classic Cajun seasoning, mixing until coated.
2Season one pound of peeled and deveined shrimp with Zatarain's blacken seasoning and Bayou Classic Cajun seasoning, mixing until coated.
3Season one pound of peeled and deveined shrimp with Zatarain's blacken seasoning and Bayou Classic Cajun seasoning, mixing until coated.
4Cook 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.
5Cook 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.
6Cook 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.
7While shrimp cook, finely dice two ribs of celery, one green bell pepper, and about a quarter of a purple onion.
8While shrimp cook, finely dice two ribs of celery, one green bell pepper, and about a quarter of a purple onion.
9While shrimp cook, finely dice two ribs of celery, one green bell pepper, and about a quarter of a purple onion.
10Remove cooked shrimp from the pan with a slotted spoon and set aside on a cutting board to cool, then roughly chop them.
11Remove cooked shrimp from the pan with a slotted spoon and set aside on a cutting board to cool, then roughly chop them.
12Remove cooked shrimp from the pan with a slotted spoon and set aside on a cutting board to cool, then roughly chop them.
13Prepare 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.
14Prepare 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.
15Prepare 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.
16Cook one pound of shell pasta according to package directions.
17Cook one pound of shell pasta according to package directions.
18Cook one pound of shell pasta according to package directions.
19Add about half a bag of frozen peas to the pasta with about 4 minutes of cook time left.
20Add about half a bag of frozen peas to the pasta with about 4 minutes of cook time left.
21Add about half a bag of frozen peas to the pasta with about 4 minutes of cook time left.
22Combine the cooked pasta and peas, chopped shrimp, diced vegetables, and the prepared dressing in a bowl.
23Combine the cooked pasta and peas, chopped shrimp, diced vegetables, and the prepared dressing in a bowl.
24Combine the cooked pasta and peas, chopped shrimp, diced vegetables, and the prepared dressing in a bowl.
25Mix all ingredients thoroughly.
26Mix all ingredients thoroughly.
27Mix all ingredients thoroughly.
28Refrigerate for four or five hours for best flavor, and add more mayonnaise to loosen it up if needed before serving.
29Refrigerate for four or five hours for best flavor, and add more mayonnaise to loosen it up if needed before serving.
30Refrigerate for four or five hours for best flavor, and add more mayonnaise to loosen it up if needed before serving.