Seafood Remoulade Pasta Salad

Jeff Caldwell

Some recipes are simple but very good. This is one of those.

Ingredients

  • 1 lb Large pasta Shells
  • 2-3 cups boiled, peeled shrimp
  • 2-3 stalks celery
  • 3-4 green onions
  • 1/2 cup parsley
  • 1 bottle Romoulade Sauce (Louisiana Fish Fry Brand)

Directions

  1. Boil pasta, rinse and cool.
  2. Chop shrimp to bite size pieces
  3. Dice celery, chop green onions, mince parsley
  4. Combine all together with sauce and adjust to taste
  5. Serve cold… It’s better the next day

Notes

We have used 5 lbs of pasta shells, 10 pounds (in shell) boiled shrimp, 1 bunch or celery, 10 green onions, 2 cups of parsley, and 5 bottles of sauce to serve about 50-60 people.

You can also add cherry tomatoes and or Basil for color and grated Parmesan cheese to add more texture and flavor.