Spicy Mary Shrimp Pasta Salad (A Little Heat, A Lotta Sass)
There’s always that one dish at the table. The one people “just try a bite” of… and then suddenly they’re guarding it like it’s their last nerve on a Monday morning.
This? This is that dish.
Spicy Mary Shrimp Pasta Salad is cool, a little fiery, and just bold enough to make people ask, “Wait… what did you put in this?” It’s got that backyard cookout energy with a hint of brunch cocktail attitude. Think shrimp cocktail met pasta salad, decided to spice things up, and never looked back.
Why You’ll Love This Recipe
- Bold flavor without being overwhelming.
- Comes together fast (because nobody has time for complicated).
- Perfect for meal prep, cookouts, or “I don’t feel like cooking” nights.
- That spicy combo hits every single time.
Spicy Mary Shrimp Pasta Salad
Ingredients
- 12 OZ. Tri-Colored Spiral Pasta Prepare according to package directions
- 1 Orange Bell Pepper Diced
- 1 Red Bell Pepper Diced
- 2 Celery Stalks Diced
- 8 OZ. Grape Tomatoes Cut in half
- 10 Pimento Stuffed Olives Sliced
- 4-6 Pepperoncini Chopped
- 12 OZ. Cooked Shrimp
- Fresh Parsley Chopped
- ½ C. Tomato Butter See Recipe Below and alternate in the notes section
- ½ C. Olive Oil
- 1½ tbsp. Fresh Lemon Juice
- ½ tsp. Worcestershire Sauce
- 1 tsp. Prepared Horseradish
- 6-8 Shakes of Tabasco Sauce To taste
- Ground Pepper To taste
Tomato Butter
- ½ C. Butter
- 28 OZ. Tomato Puree
- 1 Onion Cut in half
Instructions
- Combine cooked pasta, bell peppers, celery, tomatoes, olives, pepperoncini, shrimp, and parsley in a large bowl.
- In a separate bowl, combine all remaining ingredients. Pour the mixture over the pasta and stir to coat.
- Refrigerate until served. Serve with a wedge of lemon to squeeze over the pasta.
Tomato Butter
- In a small saucepan, add your onion halves and butter, then pour the tomato puree on top.
- Cook on medium-high for 5 minutes. The butter will start to melt, and you will smell the onion. DO NOT STIR.
- Lower your heat to the lowest it will go, leave your pot uncovered, and step away. Now, this is the important part: set a timer for 1 hour and do not go anywhere near it for that hour. DO NOT STIR, DO NOT TOUCH THE PAN.
- Remove the pan from the stove, and gently remove the onions from the bowl.
- Whisk the tomato with the butter until fully combined. You now have Tomato Butter.
Notes
- I use the onions from the Tomato butter to create a relish for hot dogs and burgers.
- You can NOT use margarine for the tomato butter; it has to be real butter.
- You can adjust the seasonings to your taste buds. We tend to like things with a bit of punch!!
- You can use a 1/2 cup of tomato sauce and 1/2 cup of ketchup to make a substitute for Tomato Butter. Another alternative is a bottle of Cocktail Sauce.
Tips for the Best Pasta Salad
- Don’t overcook your pasta. Mushy pasta is a hard no.
- Chill time matters. The flavors settle in and get cozy together.
- Use small shrimp or chop larger ones so every bite gets some love.
- Add a splash of lemon before serving to wake everything up.
Storage
Store in an airtight container in the fridge for up to 3 days.
Give it a quick stir before serving because the dressing likes to settle a bit (just like the rest of us).
Variations & Add-Ins
- Add diced avocado for a creamy twist.
- Toss in cooked bacon for a smoky punch.
- Swap shrimp for crab or even chicken.
- Turn up the heat with extra hot sauce or a pinch of cayenne.
Perfect For
- Summer cookouts.
- Potlucks where you need a guaranteed hit.
- Easy lunches that don’t feel boring.
- When you want something cold but still packed with flavor.
Some recipes are quiet. This one walks in, kicks off its shoes, and immediately starts a conversation.
And honestly? That’s exactly the kind of energy we want on the table.
Thanks for stopping by Maison Hearth—where the house is lived in, the food is made with love, and the sass is always included. Come back hungry, curious, and ready to make a little mess. You can check out more great recipes in THE SASSY KITCHEN.
