Pam and husband David smile over their catch, a prized deepwater lingcod.

Penzeys Spices has a way of connecting people, even in the most isolated areas. From Kodiak, Alaska, Pam Pingree writes, “You guys get into small, rural towns all over the place. I love that, real towns with real people.

“Here in Uganik Bay on the west side of Kodiak Island we are very remote. In Alaska we call this ‘the bush.’ Everything on the island revolves around the weather.

“Right now we are hoping for spring! The return of the fin whales is a sure sign. Herring season brings out boats and floatplanes for a week or two. And we begin tending to our seedlings and collecting beach peat to enrich our garden soil. We like to garden so we can have a taste of real veggies. While we are very rich in seafood here, we pay dearly for apples, corn and cherries. Each area has its own riches.

“As a family we all love to fish, and we all love to eat what we catch. In June we catch enough sockeye salmon to enjoy all winter long. It is our favorite fish to can.”

A favorite family recipe is Shrimp Pasta Salad, using Penzeys Italian Vinegar and Oil and Tuscan Sunset. “I made this last night and my family loved it...and I hope everyone else does, too!” says Pam.

Shrimp Pasta Salad

Pam likes to add 1/2-1 Cup of smoked salmon when she makes this fresh, flavorful salad.

  • 1 lb. dry pasta--bowties, penne, shells or fusilli work best
  • 2 lbs. cooked shrimp (Pam likes to brush the shrimp with 2 TB. of the prepared dressing and grill or sauté them over medium heat)
  • 1/4 Cup chopped red or white onion
  • 1 green onion, sliced
  • 1 Cup chopped celery
  • 1 red or yellow bell pepper, chopped (or 1/2 of each)
  • 1 6 oz. can sliced olives (Pam uses green)
  • 1/2 Cup sun-dried tomatoes, diced
  • 1 Cup cubed cheddar cheese (about 6 oz.)
  • 1 TB. capers, chopped (optional)
  • 2 TB. water
  • 2/3 Cup olive oil
  • 1/2 Cup rice vinegar
  • 1/2 Cup mayonnaise (regular works best for this recipe)

Cook the pasta according to package directions. While the pasta is cooking, prepare the dressing. In a large bowl, combine the ITALIAN VINEGAR AND OIL DRESSING BASE, TUSCAN SUNSET and water. Let stand for 5 minutes. Add the olive oil, vinegar and mayonnaise and mix well. Add the salad ingredients and toss to combine. Drain the pasta and run under cold water until cool. Add the pasta to the salad and toss to combine. Serve over shredded lettuce.

Prep. time: 25 minutes
Cooking time: 5 minutes for shrimp plus pasta cooking time
Serves: 8-10

Nutritional Information: Servings 10;
Serving Size 1 cup (244g); Calories 590; Calories from fat 300; Total fat 33g; Cholesterol 205mg; Sodium 1070mg; Carbohydrate 41g; Dietary Fiber 3g.

Shrimp Pasta Salad

Need any spices for this recipe?

Description Price Quantity
Italian Vinegar and Oil 1.5 oz. 1/4 cup jar $4.35
Tuscan Sunset 0.5 oz. 1/4 Cup jar $3.55