Shrimp Pasta Salad

1 pound gluten-free elbow macaroni

½ cup Zatarain’s Extra Spicy Seafood Boil

2 pounds extra small (90-120) shrimp

3/4 cup Blue Plate mayonnaise

1 tablespoon Creole seasoning

1 teaspoon celery salt

½ teaspoon garlic powder

Salt & Pepper

Boil the pasta according to label directions. Don’t undercook it.

Combine 2 gallons of water and the seafood boil. Bring this mixture to a boil. Once it has reached a rolling boil, pour in the shrimp. As soon as the shrimp start to turn pink, remove from heat and add a lot of ice cubes to lower the temperature of the water. Let the shrimp soak for 3-5 minutes and then drain. The longer you let the shrimp soak, the spicier they will be. It’s really important to use enough ice because you don’t want the shrimp to overcook.

Mix the mayonnaise, Creole seasoning, celery salt, and garlic powder in a large bowl. Add the macaroni and mix well. Gently fold in the shrimp.

Refrigerate.

Notes....This dish tastes better the day after you make it. It always seems spicier the day after I make it.

After being in the refrigerator for a day or two, it sometimes seems a little dry. You can add a little mayonnaise. That is why it's important to not undercook the pasta.