Community Pick
Shrimp Louis Pasta Salad
photo by anniesnomsblog
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 3 cups spiral shaped pasta, uncooked
- 1 cup mayonnaise
- 1⁄2 cup ranch dressing
- 1⁄3 cup seafood cocktail sauce
- 2 tablespoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- salt and pepper
- 1 lb medium cooked shrimp, peeled & deveined
- 1⁄2 cup chopped fresh tomato
- 1⁄2 cup sliced green onion
- 1⁄4 cup chopped sweet red pepper
- 2 tablespoons chopped fresh parsley
directions
- Cook pasta according to package directions; drain.
- Rinse with cold water to cool quickly; drain well.
- Meanwhile, in a large bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce,lemon juice, Worcestershire sauce and salt& pepper.
- Stir in cooled pasta and remaining ingredients.
- Serve immediately or cover and refrigerate.
Reviews
-
What a find! I had a little boiled shrimp and some cocktail sauce left over from Easter dinner, as well as the remnants of a veggie tray with the accompanying dip. This recipe made it possible to 'recycle' everything in one delicious dish! I didn't bother chopping fresh parsley since the ranch dressing already had a ton in it, but I did slice a couple of celery sticks just to use them up. We thought the little bit of crunch added nice texture. I had made the cocktail sauce with a very generous amount of horseradish, and I agree with another reviewer that it really enhanced the flavor of this salad. Thanks for turning our leftovers into a lovely meal, Tootsie!
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This is pretty awesome. Being a Marylander and growing up on the water we are very picking about our seafood. The only change I made was to add Old Bay seasoning. A Maryland staple and I made a little less dressing as we like our pasta a little on the dryer side. Very good recipe. Definitely keeping this in my rotation! Oh and FYI it's best made the day before. That way all the flavors combine.
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Tweaks
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I had a bunch of ingredients leftover from a party and went searching for a recipe to use them in -- and boy did I get a winner! I used Dreamfield's low-carb pasta, fresh chunky salsa that I made in place of the chopped tomato, and chives instead of green onions. The cocktail sauce and salsa give the salad a wonderful snappy taste. Thanks so much for making my leftover ingredients sing!
RECIPE SUBMITTED BY
Tootsie
Spokane, Wa
I am a retired banker who loves to cook and to entertain. I love the outdoors and spend many hours in summer working in my yard and garden.
My pet peeve is people who say "I can't"
I love to try new recipes particularly ethnic recipes.....Japanese, Chinese, Italian, French and German.
I love to travel and spend time with my daughter and grandchildren.
My husband and I love animals and have a sweet black and white cat named Sparky.