Bev's Shrimp Pasta Salad

10 servings Prep: 20 m Cook: 15 m Total: 50 m Beginner
Bev's Shrimp Pasta Salad
To get this recipe, I had to beg and rely on a memory! Kaplan’s finest and some older softball players, the Jr Bucs and Lady Bucs, recently reunited. This shrimp pasta salad with ranch seasoning, jalapeño, and peas was one of the “hits” of this baseball reunion. The cleats and gloves that had been hung up years ago came off the shelf that night, if only in spirit. The fun and camaraderie shared on the playing field magically returned. Reunions are so much fun!

Ingredients

  • 1 box Kraft Bacon Ranch Pasta Salad
  • 1 small onion, minced fine
  • 1 half-rib of celery, minced fine
  • 1 pod of garlic
  • 1 small jalapeño, chopped fine
  • 1 (6 oz) can petit pois (peas), drained well
  • 6 eggs, yolks removed
  • 1 lb shrimp (can substitute crab, chicken or ham)
  • Mayonnaise (as wet or dry as you like it)
  • Zatarain's shrimp and crab boil powder

Step-by-Step Instructions

  1. Finely mince first 4 ingredients (onion, celery, garlic, and jalapeño) and set aside. Depending on taste, you may cut larger chunks and/or add olives.
  2. Prepare pasta salad according to box directions.
  3. Boil eggs and shrimp with Zatarain’s shrimp and crab boil powder in the water, about 3-4 minutes for shrimp until pink and cooked through, about 10-12 minutes for eggs until hard-boiled.
  4. Drain and let cool. Chop egg whites and cut shrimp into bite-sized chunks.
  5. Mix all ingredients together including the cooked pasta, minced vegetables, peas, chopped egg whites, and shrimp. Add mayonnaise to desired consistency.
  6. Taste and add whatever seasoning you like. The cook’s secret - sprinkle additional Zatarain’s shrimp and crab boil powder into the final mixture for extra Louisiana flavor.
  7. Chill at least 1 hour before serving. I minced all first five ingredients for our baseball get together because I didn’t know who liked what and I find they’ll eat it more if you have just a hint of some flavorings. Some people don’t like chunks of onions or celery. Plain pasta can also be used.

Common Problems and Solutions

Q: Can I make this ahead of time?

A: Absolutely! This salad actually tastes better after chilling for a few hours or even overnight. The flavors meld together beautifully. Just wait to add the mayonnaise until closer to serving time, or add a bit extra if it looks dry after refrigeration.

Q: Why remove the egg yolks?

A: Removing the yolks keeps the salad lighter and less heavy. It also prevents the salad from getting too rich or having that strong egg flavor that can overpower the shrimp and ranch seasoning. Plus, the white chunks look prettier in the mix.

Tips and Techniques

Boil the shrimp and eggs together in seasoned water with Zatarain’s crab boil for extra flavor. Mincing the vegetables very fine helps picky eaters enjoy all the flavors without noticing chunks they might avoid. If the salad seems dry after chilling, stir in a bit more mayonnaise before serving.

Ingredient Substitutions

  • shrimp: boiled chicken, lump crab meat, or diced ham
  • Kraft Bacon Ranch Pasta Salad box: plain pasta with ranch dressing mix added
  • petit pois peas: regular canned or frozen peas

Equipment Needed

  • Large pot for boiling
  • Mixing bowl
  • Knife and cutting board

Historical Context

Pasta salads became potluck staples in Louisiana in the 1980s and 90s, with cooks adding local touches like boiled shrimp, Zatarain’s seasonings, and jalapeños to transform boxed pasta mixes into regional favorites.