Shrimp Rémoulade Pasta Salad

Ingredients

• 2 tablespoons olive oil
• 2 pounds medium fresh shrimp, peeled and deveined
• 1/2 cup chopped red onion
• 1/2 cup chopped red bell pepper
• 1 1/2 teaspoons Creole seasoning*
• 1 (16-ounce) box mini farfalle, cooked according to package directions
• 1/4 cup chopped green onion
• Creole Rémoulade (recipe follows)

Creole Rémoulade
Makes 1 cup

• 1/2 cup Blue Plate® Mayonnaise*
• 1/4 cup Creole mustard*
• 1 1/2 teaspoons cane syrup
• 1 teaspoon hot sauce*
• 1 teaspoon grated fresh garlic (about 1 large clove)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon paprika

Directions

1. Make Remoulade Sauce: In a small bowl, stir together all ingredients. Refrigerate in an airtight container for up to 2 weeks.
   *We used Blue Plate® Mayonnaise, Zatarain’s® Creole Mustard, and TABASCO®.
2. In a large skillet, heat oil over medium heat. Add shrimp, red onion, bell pepper, and Creole seasoning; cook, stirring frequently, until shrimp are pink and firm, 3 to 5 minutes. Transfer mixture to a large bowl. Stir in pasta and green onion. Fold in Creole Rémoulade. Serve immediately, or refrigerate in an airtight container for up to 2 days.
   *We used Tony Chachere’s Original Creole Seasoning.