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Shrimp and Pasta Toss

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If you want to add a little oregano or basil, or maybe some chili powder for a Tex-Mex taste, go for it. Every time you make our Shrimp and Pasta Toss, you can have a new taste that fits whatever else you're serving.

What You'll Need:
  • 1 pound rotini or shell-shaped pasta
  • 3/4 cup mild barbecue sauce
  • 1 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup red wine vinegar
  • 3/4 pound cooked shrimp, peeled and deveined
  • 1 1/2 cups diced celery
  • 1/2 cup diced onion
  • Chopped fresh parsley for garnish (optional)
What To Do:
  1. In a large pot of boiling salted water, cook pasta just until tender. Drain, rinse with cold water, and drain again; place in a large bowl.
  2. Meanwhile, in a medium bowl, combine barbecue sauce, mayonnaise, cheese, and vinegar.
  3.  Add shrimp, celery, and onion to pasta; toss gently. Add barbecue sauce mixture and toss again to coat evenly.
  4. Cover and refrigerate until chilled. Garnish with parsley, if desired.


Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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You left out about cooking the shrimp--if it's not cooked at least a little bit----YUK!

Hi crazy mama, If you look back at the list of ingredients, it clearly states "3/4 pound COOKED shrimp, peeled and deveined". Thank you for your comments and enjoy!


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