Hi, Y’all. 🙂
My iron related energy levels just flat out suck right now and I’ve been sticking to quick simple (with as little heat required as possible) meals.
This pasta salad is something I have to have every summer and it’s pretty easy to make too.
I’ve told y’all before about how for the last 6 and 8 years of their lives I saw my Mema and Pappy at least once a week. Every Thursday I’d go to the house and pick up some clothes to wash and during football season make our pick ’em picks with Pappy.
Almost every Thursday during the summer Mema would have this shrimp pasta salad waiting for me.
Now…I know that once y’all read the rest of this you’re gonna be saying to yourselves ‘Crazy Jennifer, everybody and their dog who bought a package of Skinner shells in the early 90’s knows this recipe.’
Nope. Sorry. You’re wrong. 😉 It’s my Mema’s recipe. She invented it. 😉
The original recipe was on the small Skinner pasta shell bag so obvs it called for Skinner shells. And double obvs to the fact that those are a long gone pantry staple for this celiac.
No sads though…Annie’s shells work great here. The shells only for this recipe. Save the cheese pack for something else. 🙂 These are the only gluten free shells I’m able to find in my area.
This is so simple to make. While the shells are boiling…
…chop celery and boiled / cooled shrimp.
When the shells are drained and cool combine pasta / shrimp / celery and stir in mayo to taste.
Salt and pepper to taste then chill til ready to eat.
I found some frozen bread I’d saved for crumbs and instead made homemade croûtons following gfandme’s instructions and using my own seasonings.
You can serve it over greens but y’all know I drink my greens so that ain’t happening over here. 🙂
I just eat the pasta with croûtons plus a squirt of ranch just because I love the flavor.
Have a great weekend. 🙂