Po’ Boy Shrimp Pasta Salad + Video
This post may contain affiliate links. Please read my disclosure policy.
This Shrimp Pasta Salad is creamy, hearty, spicy, and juicy — and it tastes just like your favorite shrimp Po’ Boy sandwich! Tender shrimp and tortellini plus crunchy veggies are tossed in a creamy remoulade dressing.
Table of Contents
Shrimp Pasta Salad
I am beyond giddy to bring you this recipe for Po’ Boy Shrimp Pasta Salad!
It’s everything you love about the quintessential New Orleans Shrimp Po’ Boy Sandwich, but with pillowy, cheesy tortellini — because cheese-stuffed pasta makes everything better.
Loaded with Cajun shrimp, juicy tomatoes, crunchy lettuce, and tangy pickles, plus the most fabulous remoulade dressing, this shrimp pasta salad recipe is one that family and friends will ask for again and again!
Recipe Video
To see us make this shrimp salad recipe with pasta from start to finish, watch the video in this post!
If you aren’t familiar with remoulade, it is a mayonnaise-based spread that is tangy, mildly sweet, and sour — making it the perfect companion for earthy, spicy seafood.
Toss everything together and you have a delectable combination of flavors in each and every bite!
But it doesn’t stop there! You can use so many of your favorite sandwiches as inspiration for pasta salad. Try my Muffaletta and BLT versions next!
Tips for Making Shrimp and Tortellini
- Cook pasta to al dente. Your tortellini should still be a tad firm so it doesn’t fall apart when tossed with the other ingredients.
It will also soften a bit more after it soaks up some of the dressing.
To stop your pasta from cooking further, rinse and drain it in cold water. Then, drizzle it with a touch of olive oil to keep it from sticking together. - Sear the shrimp. Cook in two batches so as to not crowd the pan — otherwise, it will just steam.
Once you add shrimp to the pan, don’t touch it for 2 minutes. Then, flip it and leave it alone again. This helps it develop a deep, colorful sear. - Make it extra spicy. While this shrimp pasta salad does have a kick to it, you can amp things up by adding hot sauce to the dressing.
Make Ahead Instructions
Prepare the shrimp pasta salad recipe as directed, but leave out the Romaine lettuce and add only half of the dressing.
Reserve the remaining dressing to pour over the shrimp tortellini salad before you serve it. Then, add the lettuce and toss to combine.
You can also make the dressing for this shrimp salad recipe with pasta up to 24 hours in advance.
Store in a jar or airtight container in the refrigerator and shake well before using.
Shrimp Pasta Salad Recipe FAQ
It’s a New Orleans creation featuring Cajun shrimp, shredded lettuce, tomatoes, and pickles on a toasted baguette that’s been slathered with remoulade dressing.
Sound familiar? We essentially replaced the bread and made this shrimp salad recipe with pasta!
Honestly, a bit of both! The shrimp and tortellini are both warm, but the overall salad is served at room temperature when freshly prepared.
That said, you can easily enjoy chilled leftovers right out of the fridge! They will keep for up to 2 days in an airtight container.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Other Tortellini Pasta Salad Recipes
Po’Boy Shrimp Pasta Salad + Video
Equipment
Ingredients
Pasta Salad
- 20 ounces cheese tortellini
- 1 1/2 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
- 1/4 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
- 1/2 teaspoon Cajun seasoning
- Hot sauce to taste, optional
Instructions
- Whisk together all of the Remoulade Dressing ingredients in a medium bowl. Cover and refrigerate until ready to use.
- 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.
- 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.
- 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.
- 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.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2018, updated and republished July 2023
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.
Welcome!
Weโre Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
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
We are so happy you enjoyed it!
which cheese tortellini you use. (the ones by regular dryed pasta or fresh pasta)
What is the purpose of leaving the tails on the shrimp, then removing after cooking?
I wondered the same thing, but I suspect it's just that shrimp tails are much easier to remove when cooked rather than raw.
Iโm guessing itโs because the tails add flavor. When I cook , I leave the tails on, remove them before I serve.
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.
Just like the sandwich but with PASTA! OMG it was so good and gone in minutes! A keeper for sure!