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Roasted shrimp pasta salad
This method ensures each shrimp is cooked exactly the same, making each delicious bite of this creamy, hearty pasta salad consistent and beloved. Since the recipe calls for cutting the shrimp in thirds, it’s important to pick up some larger, fresh shrimp from your favourite purveyor. Leaving the tails on adds more flavour, but it also helps to protect the tail while cooking, which ensures it’s a consistent, sweet bite like the rest of the shrimp.
YIELDS
4
TO
6
Ingredients
- 1 1/2 pounds extra-large shrimp, peeled and deveined with tails on
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 medium Vidalia onion, very finely diced
- 1 stalk celery, very finely diced
- 12 ounces tricolour rotini pasta, cooked al dente, rinsed
- 1/4 cup green olives, sliced
- 1 1/4 cups mayonnaise, plus more if needed
- 1/2 teaspoon kosher salt, plus more if needed
- 1/2 teaspoon black pepper, plus more if needed
Directions
- Preheat the oven to 400°F.
- Arrange the shrimp in a single layer on a rimmed baking sheet, drizzle with olive oil and season with salt and pepper.
- Using your hands or tongs, toss the shrimp to coat evenly, and rearrange them again into a single layer. Roast the shrimp in the oven until pink and firm, eight to 10 minutes.
- Remove the shrimp to a separate, clean baking sheet or large platter in a single layer to gently cool. When the shrimp have cooled, remove the tails and chop each shrimp into thirds.
- In a serving bowl, place the onion, celery, pasta, olives, mayonnaise, salt, and pepper. Add the shrimp and gently toss the ingredients together until well combined, adjusting the seasoning as necessary. Place the bowl in the refrigerator to completely chill, for three to four hours. Additional mayonnaise, in tablespoon increments, can be added and mixed in prior to serving if a creamier texture is desired. Serve and enjoy!
