Shrimp Scampi Pasta
2 lbs. SeaPak Shrimp Scampi
1/2 lb. mini penne pasta, cooked and drained
2/3 cup mayo
2 teaspoons lemon zest
1 teaspoon minced garlic
1/3 cup celery, chopped
1/2 cup cherry tomatoes, cut into quarters
6 tablespoons of the shrimp scampi butter and spices
Boil noodles according to package directions. Drain, rinse with cold water and set aside.
Bake shrimp scampi according to package directions. While baking, prepare the rest of the ingredients.
Once noodles have cooled, add them to a large mixing bowl. Chop celery, green onions, and quarter tomatoes. Add on top of noodles and set aside.
Remove the shrimp from the oven once done cooking and remove all of the shrimp from the pan onto a cutting board. Pick 10-12 shrimp and set them aside. Coarsely chop the remaining shrimp.
In a small mixing bowl, whisk mayo, lemon zest, garlic and 6 tablespoons of the scampi butter on the pan. Note – Make sure to scrape the seasonings of the scampi butter into one of the corners of the pan.
Grab the seasonings first, as a part of your 6 tablespoons of scampi butter.
Add scampi mayo mixture to the noodles and stir to combine, serve immediately or cover and refrigerate for later.