Shrimp bacon ranch pasta salad | Pasta shells shrimp carrots and peas in a mayonnaise- ranch sauce

ranch dressing

🥗Healthier: Greek yogurt with herbs

💰Cheaper: mayonnaise with herbs

Greek yogurt reduces calories while maintaining creaminess

Rinse one large tomato with cold water.

Cut the tomato in half and remove the stem from each half.

Scoop out the insides of each tomato half and chop the outer skin into diced tomatoes.

Preheat the oven to 375°F.

Line an 11x7 inch baking pan with parchment paper and add 6 strips of bacon.

Bake the bacon in the preheated oven for 17 minutes.

Remove the bacon from the oven and let it cool completely.

Place the bacon on a large serving plate lined with napkins to absorb excess grease.

Chop the cooled bacon into small bite-sized pieces or coarse crumbs.

In a large 8-quart pot, add 3 quarts of water and bring it to a simmer.

Add 1 teaspoon of salt to the water and stir.

Add 2.5 cups (8.6 oz) of small shells, 3 oz of matchstick carrots, and 2/3 cup (3.5 oz) of frozen green peas to the pot.

Stir the ingredients together and let them simmer for 7 minutes.

Taste test the pasta and vegetables for tenderness and then turn off the heat.

Pour the pasta and vegetables into a mesh strainer and rinse them with cold water.

Cover the pasta and vegetables and place them in the refrigerator for 30 minutes to 1 hour.

In the same large pot, add 2 cups of water and squeeze the juice of one lemon half into the water.

Add 2 teaspoons of Tony Chachere's Creole seasoning and stir.

Bring the mixture to a simmer and add the shrimp tails.

Let the shrimp simmer for 3 to 4 minutes until cooked through and then turn off the heat.

Pour the shrimp into a mesh strainer to drain and let them cool for 5 to 10 minutes.

In a medium-sized bowl, combine 2/3 cup of mayonnaise, 1 cup of ranch dressing, and 1 to 2 tablespoons of the shrimp pot liquor.

Add 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, 1 tablespoon of Chef Paul Prudhomme's herbal pizza and pasta magic, 1/2 teaspoon of granulated onion, and 1/2 teaspoon of granulated garlic to the bowl and whisk until combined.

In a large bowl, combine the cooled pasta and vegetables, 1/2 cup of diced tomatoes, and 1/3 cup of bacon bits.

Stir the ingredients together and add the ranch sauce, mixing well to coat everything.

Finally, add the shrimp tails and stir to combine everything thoroughly.

Place the pasta salad in the refrigerator for 2 to 4 hours or overnight before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens