Ingredients
- 1 lb dried elbow macaroni
- 1 lb large cooked shrimp (peeled / deveined)
- 1 lb imitation crab flakes or chunk style
- 1 large red bell pepper (diced)
- 2 stalks celery (diced)
- 1 large tomato (diced)
- 1/2 large shallot or medium onion (diced)
- 30 oz mayo (Kraft, Hellmann's, or Duke's)
- 1 tsp seasoning salt + more to season to taste
- 1 tsp black pepper + more to season to taste
Instructions
- Bring a large pot of water to a rolling boil. Add dried pasta to the boiling water and stir. Cook pasta for approximately 7 minutes, or until done, but allow pasta to be firm.
- Drain pasta into a large colander and run cold water over the pasta to stop it from cooking. Set pasta aside in the refrigerator to keep it cold.
- Rinse cooked shrimp. Be sure to devein and remove shell and tails. Pat dry.
- Remove pasta from the refrigerator and add diced veggies (bell pepper, celery, tomatoes, and shallots).
- Add shrimp, imitation crab, seasoning salt and black pepper to the pasta mixture.
- Add mayo to the pasta mixture and mix all ingredients until creamy.
- Taste and add more seasoning as needed.