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Spicy Shrimp Remoulade with Angel Hair Pasta

Spicy Shrimp Remoulade with Angel Hair Pasta

Spicy Shrimp Remoulade with Angel Hair Pasta

Delicious Spicy Shrimp Remoulade with Angel Hair Pasta.

  • icons/brand/timer copy 2 Created with Sketch. Total Time: 1 Hour, 45 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 4 to 6


Shrimp Seasoning:

Remoulade Sauce:

  • ½ c. onion, chopped
  • ½ c. green onion, chopped
  • ¼ c. celery, chopped
  • 2 tbsp. minced fresh garlic
  • 1 tbsp. prepared horseradish cream
  • 1 tbsp. whole grain mustard
  • 3 tbsp. yellow mustard
  • 3 tbsp. ketchup
  • 1 tbsp. Parsley
  • 1 tsp. salt
  • 18 tsp. Medium Grind Black Pepper
  • ¾ c. Mazola® Corn Oil
  • ¼ c. lemon juice

Shrimp and Pasta:

  • 1 lb. medium shrimp, peeled and deveined
  • 2 tbsp. Mazola® Corn Oil
  • ¼ c. dry white wine
  • 6 oz. angel hair pasta, cooked according to package directions
  • ¼ c. green onions, chopped


  1. Combine all ingredients for shrimp seasoning in a small bowl. Set aside.
  2. 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.
  3. Sprinkle shrimp with 2 tablespoons of seasoning. Store remaining seasoning blend in airtight container for future use.
  4. Heat oil in large skillet over medium-high heat. Sauté 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.
  5. Spoon shrimp and sauce over pasta; sprinkle with green onions. Serve immediately.


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.