Shrimp and Pasta Toss

SERVES: 4

CHILL TIME: 30 Min

COOK TIME: 10 Min

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 cup diced celery
1/2 cup diced onion
Chopped fresh parsley for garnish (optional)

What to Do

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.
Meanwhile, in a medium bowl, combine barbecue sauce, mayonnaise, cheese, and vinegar.
Add shrimp, celery, and onion to pasta; toss gently. Add barbecue sauce mixture and toss again to coat evenly.
Cover and refrigerate until chilled. Garnish with parsley, if desired.

Notes

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crazy mama

Aug 15, 2012

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

Test Kitchen Team

Aug 15, 2012

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!