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

New Orleans native Charlie Andrews demonstrates how to make Shrimp bacon ranch pasta salad. It consists of shell pasta, with shrimp, bacon, and vegetables like carrots, peas and tomatoes and it is coated with a creamy well-seasoned ranch sauce and chilled in the fridge before serving. You can get 6 to 8 servings from this pasta salad. It’s the perfect salad for those hot summer months. It’s absolutely delicious. I hope you all will give this delicious pasta salad recipe a try.

Shrimp bacon ranch pasta salad recipe link

Shrimp bacon ranch pasta salad

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[Music] [Music] Hey, what’s up y’all? It’s Charlie. On today’s episode, I’m going to be showing you how to make my delicious homemade shrimp bacon ranch pasta salad from scratch. Now, this pasta salad consists of seafood like shrimp. It also has bacon and it has vegetables like carrots, peas, and diced tomatoes. And it is coated with a seasoned and creamy mayonnaisebased ranch sauce. And also after we after we finish from assembling the pasta salad, we put it in the refrigerator for a couple hours just before serving. This salad you can get about six to eight servings. It’s a flavorful pasta salad to try, especially during those summer months, but it’s absolutely delicious. So, without further ado, let’s get started. All right, here’s all what you’ll need to make your homemade seafood pasta salad. Let’s get started with our ingredients. You’ll need one lb of small seashells. You can also use the large version as well. And along with that, you’ll need two lbs of mediumsized Louisiana shrimp that have been peeled, cleaned, and devained. You will also need some hickory smoked bacon, matchick carrots, frozen green peas, one large tomato, one large lemon. You will also need some blue plate mayonnaise. Now, in New Orleans, we use blue plate mayonnaise, but you can use any other version if you like. And you will also need some ranch dressing. Now, for the mayonnaise in a ranch dressing, you can either use the full fat version or the fat-free version, whichever one you prefer. And for your seasonings, you’ll need some salt, black pepper, town saturates creole seasoning. Now, if you don’t have this, you can use the Zataran’s creole seasoning or the slap your mom cajun seasoning. You will also need some Chef Paul Padam’s herbal pizza and pasta magic. This is a sodiumfree seasoning here. You will also need some granulated onion and granulated garlic. And there we have it. All right, let’s get straight to it. We’re going to get started by rinsing off one large tomato with cold water. Next, we’re going to cut the tomato in half. Next, we’re going to take a knife and we’re going to remove the stem out of each tomato half. Okay. Okay, next I’m going to take a spoon and I’m going to dig out the insides of each tomato half. Now, we only want to use the outer skin of the tomato. Next, you’re going to take a knife and you’re going to chop the outer skin portion of both tomato halves. And there you go. Diced tomatoes. All right. Now, I’m going to go ahead and preheat my oven to 375°. All right, let’s get started with preparing our bacon. So, here I have an 11 by7 in baking pan. I’m going to line a sheet of parchment paper into the baking pan. Next, I’m going to add six strips of bacon into the baking pan. Now, it is ready to be baked. Place this into a preheated 375° oven on the middle rack. Bake this for 17 minutes. All right, it’s been about 17 minutes now for our bacon. Let’s go ahead and remove this out of the oven. Let this cool completely. All right. Here I have a large serving plate lined with napkins. I’m going to take some strips of bacon and I’m going to place that onto the serving dish lined with napkins. From there, I’m going to take some napkins and I’m just going to dab the napkins on top of the bacon. This is going to remove any excess grease from the bacon. All right. Now, I’m doing the second batch of bacon here on top of the napkins. And from there, I’m just going to take some more napkins and I’m just going to pat the bacon down. All right. I’ve placed my bacon strips onto this large chopping board. I’m going to take a knife and I’m going to chop the bacon up really well until it’s small bite-sized pieces or until it resembles coarse crumbs. And there you have it, ladies and gentlemen, bacon bits. Preheat your fire to medium heat. All right, let’s get started with cooking our pasta and our vegetables. So, in this large 8 quart pot, I’ve added 3 quarts of water and I brought it up to a simmer. And to that I’m going to add 1 teaspoon of salt. Give this a quick stir. Add 2 and 1/2 cups, that’s 8.6 oz in weight of the small shells right on in there. Remember, you can also use the large version as well. 3 oz in weight of the matchick carrots and 2/3 cup, that’s about 3.5 oz in weight of frozen green peas. Right on in there. Stir all your ingredients together. Let this simmer for 7 minutes. All right, it’s been about 7 minutes now. Now, you want to taste test your pasta and your vegetables to see if they’re tender. Now, you’re going to go ahead and turn your fire off. Pour your pasta and your vegetables into this mesh strainer. Rinse off your pasta and your vegetables off with cold water. Make sure that you cover this and let it sit. Okay, I’ve placed my cooked pasta and vegetables into this large bowl. Now, I’m going to cover this and place this into my refrigerator for about 30 minutes to an hour. Preheat your fire to medium heat. All right, let’s get started with cooking our shrimp tails. So, in this large pot, add two cups of water right on in there. All right, here we have one large lemon. I’m going to take a knife and I’m going to cut the lemon in half. Here I have a mesh strainer with one of the lemon halves. I’m going to squeeze one of the lemon halves into the mesh strainer. So, that should be about 1 tbsp of freshlysqueezed lemon juice in there. And to that, I’m going to add two teaspoon of Tony Sasher’s Creole seasoning. Give this a quick stir. Let this come to a simmer. Add your shrimp tails right on in there. Give this a quick stir. Let this simmer for about 3 to 4 minutes. All right, it’s been about 3 to 4 minutes now, and our shrimp tails are done. Now you’re going to go ahead and turn your fire off. Here I have a mesh strainer with a mediumsized bowl underneath it. Add your prepared shrimp tails into the mesh strainer with the mediumsized bowl underneath it. Now you’re going to remove the mesh strainer from out of the mediumsized bowl. Now this is the shrimp tails here. You’re going to set this on the side and let it cool for about 5 to 10 minutes. And in this mediumsized bowl here, we have the shrimp pot liquor. Now, we’re going to use this to make our seasoned creamy ranch sauce. Now, you’re going to let this cool for about 5 to 10 minutes. All right, let’s get started making our creamy ranch sauce. So, in this medium sized bowl, add 2/3 cup of mayonnaise, 1 cup of ranch dressing, 1 to 2 tbsp of your shrimp pot liquor, and for your seasonings, you’re going to add 1/4 teaspoon of salt, 1/8 of a teaspoon of black pepper, 1 tbsp of Chef Paul Pudda Magic, a half a teaspoon of granulated onion, and a half a teaspoon of granulated garlic. I’m going to take my whisk and stir all the ingredients together until combined. All right, let’s go ahead and assemble our pasta salad. So, here we have our cooled pasta and vegetables into this large bowl. Add a half a cup of your diced tomatoes right on in there and 1/3 cup of your bacon bits. Whatever you have of each ingredient, just add it in there. Stir all your ingredients together. Make sure you stir this really well. Add your ranch sauce right on in there. Stir all your ingredients together. Make sure you stir this really well so that ranch sauce could coat everything. Add your shrimp tails. Stir all your ingredients together. And from there, your shrimp bacon ranch pasta salad is now done. Place this into your refrigerator for about 2 to 4 hours or overnight before serving. Be sure to keep this in your refrigerator at all times and never leave it out for too long. Here is the final presentation. And there you have it, lad and gentlemen. Homemade shrimp bacon ranch pasta salad made by a New Orleans native. If you like my channel, hit the subscribe button. Hit the bell button if you want to be notified of my videos. I have an official website for all of my recipes, including this one. Go to www.chliecookandrews.com. [Music] You can also find me on Facebook, Instagram, and on Twitter under the name Charlie the Cook Andrews. Stay tuned as Charlie’s taste test is coming up next. Can’t wait. Now it’s time to go eat and take a bite. M. Oh, yes. [Music] What can I say? I mean, y’all, it’s wonderful. It is really, really good. I mean, it’s creamy, well seasoned, has a nice shrimp and ranch flavor, and delicious. I’m telling y’all, try the recipe. You’re going to really like it. Anyways, I hope you all enjoyed the video. Thank you so much for watching. And until next time, have a good one. Peace. [Music] [Music]