Wednesday, June 3, 2020

Po' Boy Shrimp Pasta Salad + VIDEO

Your favorite New Orleans Shrimp Po' Boy Sandwich transformed into a sensational Po' Boy Shrimp Pasta Salad with Creamy Remoulade Dressing!  It doesn’t get more crowd-pleasing addicting than this creamy, hearty, spicy, juicy shrimp pasta salad!
I am beyond giddy to bring you this Po Boy Shrimp Pasta Salad!  It’s everything you love about the quintessential New Orleans sandwich but with pillowy, cheesy tortellini, because tortellini makes everything better.

This Shrimp Po Boy Tortellini Salad is loaded with Cajun shrimp, juicy tomatoes, crunchy lettuce, and tangy pickles with the most fabulous tangy remoulade dressing.

If you aren’t familiar with remoulade, it is a mayonnaise based spread that is tangy and mildly sweet and sour making it the perfect companion for earthy, spicy seafood.

Toss everything together and you have creamy, crispy, crunchy, savory and tangy in each and every bite!

Po Boy Shrimp in a skillet

This Po Bo Shimp Tortellini Salad isn’t just any pasta salad, it is the pasta salad everyone is going to be talking about, begging you for and craving for daysssss.

I literally ate it all by myself over two days (because my husband is allergic to shrimp) and was so sad to see the last bite go.

So as we get into potluck and barbecue season, be sure to add this Po Bo Shrimp Pasta Salad to your “Must Make” list along with Broccoli Salad with Strawberries and Avocados and my BLT Pasta Salad!  Now let’s get started!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes. The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!! Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order.

Helpful Tips to make Po Boy Shrimp Pasta Salad:

  • It is important to not overcook your tortellini otherwise it will fall apart when tossed.
  • To stop your pasta from cooking after it’s removed from the heat, rinse and drain it in cold water then drizzle it with a touch of olive oil to keep it from sticking together.
  • Discard the very top flimsy part of the Romaine because it doesn’t have as much crunch then use the lettuce closest to the bottom stem for maximum crunch.
  • Don’t overcrowd your shrimp in the skillet otherwise it will steam.  Instead, cook shrimp in two batches.
  • In order to develop a deep colorful sear on your shrimp, don’t touch it for 2 minutes, flip, and then don’t touch it again until it’s cooked through.
  • This Po Boy Shrimp Pasta Salad has a kick to it but should not be overly spicy so everyone can enjoy it.  If you want to make it spicier, add hot sauce to the Dressing to taste. 
  • When making the salad ahead, toss all the ingredients together except the Romaine lettuce, with 1/2 of the dressing.  Reserve the remaining dressing to pour over the salad before you serve it. 
  • You can make the dressing up to 24 hours in advance and store in an airtight container in the refrigerator.

Po' Boy Shrimp Pasta Salad

What you will need to make Po Boy Shrimp Pasta Salad:

  • Colanderthis kitchen essential makes life so much easier!  You can use it to drain pasta or wash veggies and fruit.
  • Cutting Board- A big good solid cutting board so you can prep all your veggies on one surface.  I use my cutting board daily so it’s worth the investment.
  • Quality Knives- Quality knives make prep time much quicker and are important for safety as well.  If you make one kitchen investment, I believe it should be in quality knives.
  • Heavy duty non-stick pan- Non stick pans make cooking a dream so even when blackening food, like shrimp, it never sticks! 


With love from our simple kitchen to yours. 

Do you   love  TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook Twitter Pinterest | Instagram ❤ ❤ ❤  

Po Boy Shrimp Pasta Salad on a spoon

See how easy this Po' Boy Shrimp Pasta Salad is to make. Watch the video!!! 

Serves: 8-12

Po' Boy Shrimp Pasta Salad

Po' Boy Shrimp Pasta Salad

Your favorite New Orleans Shrimp Po' Boy Sandwich transformed into a sensational Po' Boy Shrimp Pasta Salad with Creamy Remoulade Dressing!  It doesn’t get more crowd pleasing addicting than this creamy, hearty, spicy, juicy shrimp pasta salad!


Pasta Salad

  • 20 oz. cheese tortellini
  • 1 ½ pounds medium shelled, deveined shrimp, tails on
  • 1 tablespoon olive oil
  • 1 tablespoon Cajun seasoning
  • 1 pint cherry tomatoes, halved
  • 2/3 cup chopped Dill pickles
  • ¼ of a small red onion, thinly sliced
  • 2 cups packed roughly chopped romaine lettuce
Remoulade Dressing
  • 2/3 cup mayonnaise
  • 1/3 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon horseradish
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons pickle juice (from Dill pickles above)
  • ½ teaspoon Cajun seasoning
  • Hot sauce to taste (optional)


How to make Po' Boy Shrimp Pasta Salad

    1. Whisk together all of the Remoulade Dressing ingredients in a medium bowl.  Cover and refrigerate until ready to use.
    2. Add shrimp to a medium bowl.  Toss with 1 tablespoon olive oil and 1 tablespoon Cajun seasoning.  Let sit at room temperature while you prep your other ingredients and cook your pasta.
    3. Bring a large pot of water to a boil.  Cook tortellini according to directions on the package (do not add salt to the water).  Rinse with cool water and drain, then add to a large bowl.  Toss with a little of the Dressing to keep it from sticking together.  Set aside.
    4. Heat 1 tablespoon olive oil in a large non-stick pan over medium-high heat.  Add half of the shrimp in an even layer and cook 2 minutes, then flip shrimp over and cook another 2 minutes or until cooked through.  Repeat with remaining shrimp.  Once cool enough to handle, remove tails from shrimp.
    5. Combine salad ingredients in a large bowl.  Pour desired amount of dressing over salad and gently toss with salad tongs until well coated.  Add salt, pepper and/or hot sauce to taste.


    1. If you are traveling with this salad or making it ahead, layer it in the order listed (the first ingredient goes in the bottom of the bowl, etc).  Travel with the dressing separately and add it once you are ready to serve it to keep salad perfectly crisp.

      Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.


      1. I used Old Bay Seasoning as we don't care for Cajun flavors!! It worked, all was delicious!! Guests practically inhaled the salad. Served with sourdough garlic bread - yum!! Thanks for the recipe - xoxoxo

        1. Holli@TheSlowRoastedItalianMay 6, 2018 at 7:49 AM

          We are so happy you enjoyed it!

      2. which cheese tortellini you use. (the ones by regular dryed pasta or fresh pasta)

      3. What is the purpose of leaving the tails on the shrimp, then removing after cooking?

        1. I wondered the same thing, but I suspect it's just that shrimp tails are much easier to remove when cooked rather than raw.

        2. I’m guessing it’s because the tails add flavor. When I cook , I leave the tails on, remove them before I serve.

      4. Ok, just HAD to make this after seeing the recipe on Facebook. It is truly delicious and not particularly hard to make, BUT... and this is a big but for some folks: be prepared for lots of pots, pans, plates & clean-up. You need a bowl or plate to pat the shrimp dry and season them; you need another bowl to whisk together the dressing; you need a cutting board to slice onions & tomatoes and chop the pickles; you need a big pot to boil the pasta; you need a saute pan or skillet to cook the shrimp. You also need a colander for the pasta. Then you need a big bowl to toss it all together. I was taking it to a pot luck so add a giant container and another bowl (but that's a pot luck thing). Not sure the purpose of leaving the tails on the shrimp (as asked by another reader) but it could be that tails are much easier to remove once cooked. I think the effort was worth it though. I made a big batch and everyone loved it.

      5. This was absolutely delicious and a big hit at my pot luck! Instead of Cajun seasoning, I used the seasoning in a McCormick island marinade for shrimp packet. I added a little extra horseradish and pickle juice and some dill and tarragon and extra marinade seasoning to the remoulade sauce. It was perfect!!


      If you really like a post, please Facebook and give it a THUMBS UP or Pin It on Pinterest!

      We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤