Spicy Shrimp Remoulade with Angel Hair Pasta Recipe
Delicious Spicy Shrimp Remoulade with Angel Hair Pasta.
- Total Time: 1 Hour, 45 Minutes
- Yield: 4 to 6
Ingredients
Remoulade Sauce:
- 1/2 cup onion, chopped
- 1/2 cup green onion, chopped
- 1/4 cup celery, chopped
- 2 tbsp minced fresh garlic
- 1 tbsp prepared horseradish cream
- 1 tbsp whole grain mustard
- 3 tbsp yellow mustard
- 3 tbsp ketchup
- 1 tbsp Spice Islands Parsley
- 1 tsp salt
- 1/8 tsp Spice Islands Medium Grind Black Pepper
- 3/4 cup Crisco Oil
- 1/4 cup lemon juice
Shrimp Seasoning:
- 4 tbsp Spice Islands Paprika
- 3 tbsp Spice Islands Garlic Powder
- 3 tbsp salt
- 2-1/2 tbsp Spice Islands Medium Grind Black Pepper
- 1-1/2 tbsp Spice Islands Cayenne Pepper
- 1-1/2 tbsp Spice Islands Onion Powder
- 1-1/4 tsp Spice Islands Ground Oregano
- 1-1/4 tsp Spice Islands Ground Thyme
Shrimp and Pasta:
- 1 lb medium shrimp, peeled and deveined
- 2 tbsp Crisco Oil
- 1/4 cup dry white wine
- 6 oz angel hair pasta, cooked according to package directions
- 1/4 cup green onions, chopped
Directions
- Combine all ingredients for shrimp seasoning in a small bowl. Set aside.
- For remoulade sauce: Combine onions, celery, garlic, horseradish, mustards, ketchup, parsley, salt and pepper in a medium bowl. Pour oil and lemon juice into a food processor or blender, process or blend for one minute. Add mustard mixture to oil and lemon juice; process until thoroughly combined, about 15 to 20 seconds.
- Sprinkle shrimp with 2 tablespoons of seasoning. Store remaining seasoning blend in airtight container for future use.
- Heat oil in large skillet over medium-high heat. Sauté shrimp for 3 to 4 minutes. Add wine and sauté an additional minute. Measure 1 cup of remoulade sauce and add to skillet; simmer 2 minutes.
- Spoon shrimp and sauce over pasta; sprinkle with green onions. Serve immediately.
Tips
Shrimp seasoning is also delicious on chicken, fish and beef! Extra remoulade sauce can be stored in refrigerator and used as a spread on meat sandwiches.
