6 to 8 servings
YouTube instructional video is at the bottom.
What you’ll need
Small or large shell pasta (16-ounce pack)
2 pounds medium-sized Shrimp (Peeled, cleaned and deveined)
Hickory smoked bacon
Matchstick carrots
Frozen green peas
1 large tomato
1 large lemon
Mayonnaise
Ranch dressing
Seasonings
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s Pizza and pasta magic
Granulated onion
Granulated garlic
Tools you’ll need
11 by 17-inch baking pan
Parchment paper
Mesh strainer
Preparation of ingredients
Step 1- Rinse 1 large tomato and 1 large lemon off with cold water.
Step 2- Cut tomato in half. Remove the stem from both tomato halves. Remove the insides of each tomato half using a spoon. You only want to use the outer skin portion of the tomato. Cut the outer skin of each tomato into small bite sized pieces.
Bacon
Preheat oven to 375-degrees.
Step 3- Line a sheet of parchment paper inside of an 11 by 17-inch baking pan. Add 6 strips of bacon into the baking pan. Place into a preheated 375-degree oven on the middle rack for 17 minutes.
Step 4- Remove the bacon from the oven and let cool completely. Add strips of bacon onto a serving dish lined with napkins. Take some more napkins and pat the bacon. This will help remove any excessive grease from the bacon. Place bacon onto a chopping board and chop bacon up into small bite size pieces or until the bacon is coarse crumbs.
Pasta and vegetables
Preheat fire to medium heat.
Step 5- Add 3 quarts water, and 1 teaspoon salt into a large pot. Stir and let the water come to a simmer. Add 2 and 1/2 cups (8.6 ounces in weight) small or large shells, 3 ounces matchstick carrots, and 2/3 cup frozen green peas. Sitr all ingredients together. Let simmer for 7 minutes stirring occasionally.
Step 6- Add cooked pasta and vegetables into a mesh strainer. Rinse the pasta and vegetables off with cold water. Let cool completely. Once the mixture cools, add it into a large bowl and place into fridge for 30 minutes to 1 hour or until the mixture is cool.
Cooking the shrimp
Preheat fire to medium heat.
Step 7- Add 2 cups water and 2 teaspoons Tony Chachere’s creole seasoning into a large pot. Cut 1 large lemon in half. Place a mesh strainer over the pot and squeeze half of a large lemon. Stir all ingredients together. Let mixture come to a simmer. Add Shrimp tails and stir. Let simmer for 3 to 4 minutes stirring occasionally.
Step 8- Add the shrimp tails and pot liquor into a mesh strainer with a medium-sized bowl underneath it. Set aside to cool.
Ranch sauce
Step 9- Add 2/3 cup mayonnaise, 1 cup ranch dressing, 1 or 2 tablespoons shrimp pot liquor, 1/4 teaspoon salt or Tony Chachere’s creole seasoning, 1/8 teaspoon black pepper, 1 tablespoon chef Paul Prudhomme’s pizza and pasta magic, 1/2 teaspoon granulated onion, and 1/2 teaspoon granulated garlic into a small bowl. Stir all ingredients with a whisk until combined and set aside.
Assembling the pasta salad
Steo 10- Add 1/2 cup diced tomatoes, 1/3 cup bacon and cooled shrimp tails into large bowl with the cooled pasta shells and vegetables in it. Stir all ingredients together.
Step 11- Pour the ranch sauce on top of the pasta and stir all ingredients really well until everything is coated. Place into fridge for 2 to 4 hours or overnight before serving.
YouTube instructional video
