Shrimp and Pasta Toss
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- 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 cups 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.
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