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Seafood Asparagus Pasta salad from Del Monte

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“This seafood-pasta salad recipe adapted from Del Monte Canned Asparagus had been up-powered to the KAZANGO! -level thru use of Chinese chili-garlic-puree instead of seafood cocktail sauce”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 12 cup mayonnaise or 12 cup salad dressing
  • 14 cup sliced green onion
  • 3 tablespoons seafood cocktail sauce (or 1 full tsp chinese chili-puree w/garlic and 3 tb ketchup)
  • 1 teaspoon Worcestershire sauce
  • 12 ounces shrimp or 12 ounces surimi
  • 1 (12 ounce) candel monte asparagus (however I prefer a full pound of properly cooked fresh asparagus)
  • 1 cup uncooked pasta shells or 1 cup pasta elbows (I use Bow-Tie)

Directions

  1. Measure pasta, cook, drain, cool.
  2. Combine mayo, onions, seafood sauce, worcestershire sauce.
  3. Fold into seafood and asparagus.
  4. This is a zesty salad depending on how you mix the seafood cocktail sauce.
  5. Making your own seafood sauce with chinese chili-garlic puree will produce a potent dressing that will overpower the asparagus unless test-tasting is done and needed menu adjustments are made with added ketchup and mayo.
  6. Smokers prefer the chinese chili-garlic-puree while the more sensitive palate of the non-smoker might find the original coctail sauce based recipe is fine-- Several"victims" here have suggested adding horseradish sauce to the coctail sauce YMMV.
  7. Yodar.

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