Shrimp Remoulade Pasta Salad served in individual bowls
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Shrimp Rémoulade Pasta Salad

Straight from the Louisiana Cookin’ Test Kitchen – One of our favorite appetizers, shrimp rémoulade, meets pasta salad in this easy dish.


4 to 6 servings


  • 2 tablespoons olive oil
  • 2 pounds medium fresh shrimp, peeled and deveined
  • 1/2 cup chopped red onion
  • 1/2 cup chopped red bell pepper
  • 1 1/2 teaspoons Creole seasoning*
  • 1 (16-ounce) box mini farfalle, cooked according to package directions
  • 1/4 cup chopped green onion
  • Creole Rémoulade (recipe follows)

Creole Rémoulade
Makes 1 cup

  • 1/2 cup Blue Plate® Mayonnaise*
  • 1/4 cup Creole mustard*
  • 1 1/2 teaspoons cane syrup
  • 1 teaspoon hot sauce*
  • 1 teaspoon grated fresh garlic (about 1 large clove)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon paprika


  1. Make Remoulade Sauce: In a small bowl, stir together all ingredients. Refrigerate in an airtight container for up to 2 weeks.
    • *We used Blue Plate® Mayonnaise, Zatarain’s® Creole Mustard, and TABASCO®.
  2. In a large skillet, heat oil over medium heat. Add shrimp, red onion, bell pepper, and Creole seasoning; cook, stirring frequently, until shrimp are pink and firm, 3 to 5 minutes. Transfer mixture to a large bowl. Stir in pasta and green onion. Fold in Creole Rémoulade. Serve immediately, or refrigerate in an airtight container for up to 2 days.
    • *We used Tony Chachere’s Original Creole Seasoning.
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