Shrimp Remoulade Pasta Salad 

This Shrimp Remoulade Pasta Salad is a delightful, refreshing dish that brings together the bold, zesty flavors of a classic remoulade sauce with tender shrimp and perfectly cooked pasta. The creamy, tangy dressing, packed with mustard, horseradish, and spices, pairs beautifully with the crunch of celery, bell peppers, and the natural sweetness of shrimp. It’s an ideal dish for summer gatherings, potlucks, or a light dinner when you want something flavorful but easy to prepare. It’s also versatile!you can adjust the spice level or add extra veggies to suit your taste!

Ingredients:

For the Shrimp:

1 lb large shrimp, peeled and deveined

1 tablespoon olive oil

1 tablespoon Cajun seasoning

1/2 teaspoon garlic powder

Salt and pepper, to taste

1/2 lemon, juiced

For the Salad:

8 oz pasta (preferably rotini, penne, or shells)

1 cup celery, finely chopped

1/2 cup red bell pepper, diced

1/2 cup green onions, chopped

1/4 cup fresh parsley, chopped

1/4 cup sweet pickles or dill relish (optional)

For the Remoulade Sauce:

1/2 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon ketchup

1 tablespoon lemon juice

1 tablespoon hot sauce (such as Tabasco or your favorite)

1 tablespoon horseradish (optional, for extra kick)

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Instructions:

Prepare the Shrimp:

In a medium bowl, toss the shrimp with olive oil, Cajun seasoning, garlic powder, salt, and pepper.

Heat a large skillet over medium-high heat. Once hot, add the shrimp and cook for 2-3 minutes per side, until pink and opaque.

Squeeze lemon juice over the cooked shrimp and set aside to cool. Once cooled, chop the shrimp into bite-sized pieces.

Cook the Pasta:

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente.

Drain the pasta and rinse with cold water to cool. Set aside.

Make the Remoulade Sauce:

In a medium bowl, whisk together the mayonnaise, Dijon mustard, ketchup, lemon juice, hot sauce, horseradish, paprika, garlic powder, onion powder, salt, and pepper.

Taste and adjust seasoning if necessary (add more hot sauce for heat or a little more lemon juice for acidity).

Assemble the Salad:

In a large mixing bowl, combine the cooled pasta, shrimp, celery, red bell pepper, green onions, parsley, and pickles (if using).

Pour the remoulade sauce over the pasta mixture and toss to coat everything evenly.

Chill and Serve:

Cover and refrigerate the pasta salad for at least 1-2 hours before serving to allow the flavors to meld.

Before serving, give the salad a final toss. Garnish with additional parsley or green onions, if desired.

Enjoy!

This Shrimp Remoulade Pasta Salad is a perfect dish for a summer BBQ, potluck, or even a light dinner. The creamy, tangy remoulade sauce pairs wonderfully with the shrimp and pasta!

Tips for the Best Shrimp Remoulade Pasta Salad:

Cook the Shrimp Perfectly:

Overcooking shrimp can make them rubbery. Cook them just until they turn pink and opaque (about 2-3 minutes per side). Once done, let them cool completely before chopping them for the salad.

Chill for Maximum Flavor:

For the best taste, refrigerate the pasta salad for at least an hour before serving. This gives the flavors time to meld and the pasta to absorb the tangy remoulade sauce.

Customize the Veggies:

Feel free to experiment with different vegetables. You could add diced cucumber, cherry tomatoes, or even a bit of avocado for a creamy twist. Just make sure to keep the textures crunchy to contrast with the creamy dressing.

Make it Ahead:

This pasta salad is a great make-ahead dish. You can prepare it a day in advance, allowing the flavors to develop even further. Just toss everything together, and you’re good to go!

Adjust the Spice Level:

If you prefer a milder flavor, reduce the amount of hot sauce or horseradish in the remoulade sauce. If you like it spicy, you can add more! Taste the sauce as you go and adjust accordingly.

Use Quality Pasta:

The type of pasta you use can make a difference. Pasta shapes with grooves, like rotini, penne, or shells, hold the remoulade sauce better, adding more flavor in each bite.

Season Your Pasta Water:

Be sure to salt the water when cooking the pasta. It’s a simple step that helps infuse flavor into the pasta itself, making the dish even tastier.

With these tips, you’ll have a shrimp pasta salad that’s not only delicious but also perfectly balanced and full of flavor! Enjoy your cooking!