Spicy Shrimp Remoulade with Angel Hair Pasta

  • 4 to 6 servings
  •  1 hr
  •  45 mins
  •  15 mins

Ingredients

  • Shrimp Seasoning
  • 4 tablespoons paprika
  • 3 tablespoons garlic powder
  • 3 tablespoons salt
  • 2-1/2 tablespoons black medium grind pepper
  • 1-1/2 tablespoons cayenne pepper
  • 1-1/2 tablespoons onion powder
  • 1-1/4 teaspoons ground oregano
  • 1-1/4 teaspoons ground thyme
  • Remoulade Sauce
  • 1/2 cup onion chopped
  • 1/2 cup green onion chopped
  • 1/4 cup celery chopped
  • 2 tablespoons minced fresh garlic
  • 1 tablespoon prepared horseradish cream
  • 1 tablespoon whole grain mustard
  • 3 tablespoons yellow mustard
  • 3 tablespoons ketchup
  • 1 tablespoon parsley
  • 1 teaspoon salt
  • 1/8 teaspoon black medium grind pepper
  • 3/4 cup Mazola® Corn Oil
  • 1/4 cup lemon juice
  • Shrimp and Pasta
  • 1 pound medium shrimp peeled and deveined
  • 2 tablespoons Mazola® Corn Oil
  • 1/4 cup dry white wine
  • 6 ounces angel hair pasta, cooked according to package directions
  • 1/4 cup green onions chopped

Instructions

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. Saut� 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.

Recipe Note: 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.