Cajun Shrimp Pasta Salad

Ingredients

• 1½ lb. shrimp, peeled
• ¼ C frozen peas
• 1 stalk celery, finely chopped
• 1 12-oz package medium shell pasta
• 5 tbs mayonnaise or salad dressing
• 80 ml olive oil
• ¼ C balsamic vinegar
• 1 C Zatarain's Shrimp, Crab, and Crawfish boil
• Louisiana hot sauce to taste
• 2 green onions, chopped (divided use, optional)

Directions

1. Cook Shrimp: Peel shrimp. Bring 3 qt water and crawfish boil seasoning to a rolling boil (use less seasoning if preferred). Add shrimp, cover, remove from heat, and steep 10 minutes.
2. Add Peas: Uncover, add frozen peas, cover again, steep 10 minutes, then drain.
3. Cook Pasta: Boil pasta according to package directions; drain and cool.
4. Make Dressing: Emulsify olive oil and balsamic vinegar, then fold into the mayonnaise. Add Louisiana hot sauce to taste.
5. Combine: Mix shrimp, peas, pasta, celery, onions (if using), and dressing until well coated.
6. Chill & Serve: Refrigerate until thoroughly chilled. Garnish with chopped parsley or green onions.

Chef's Notes

• For a lighter alternative, skip the pasta and serve the shrimp salad in an avocado split in half