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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (152g) Recipe makes 12 servings |
||
| Calories 253 | ||
| Calories from Fat 112 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.5g | 19% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 3.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 81mg | 27% | |
| Sodium 329mg | 13% | |
| Potassium 156mg | 4% | |
| Total Carbohydrate 23.6g | 7% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 2.6g | ||
| Protein 11.4g | 22% | |
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Shrimp Louie Pasta Salad
By: Chef PotPie
Apr 24, 2006
The name says it all...it's Shrimp Louie without the lettuce! It's yummie! Use any pasta shapes you want.
SERVES 12
Ingredients
- 3 cups uncooked shell pasta
- 1 cup mayonnaise
- 1/2 cup ranch dressing
- 1/3 cup seafood cocktail sauce
- 2 tablespoons fresh lemon juice
- 1 teaspoon worcestershire sauce
- 2 teaspoons prepared horseradish
- 1 lb small cooked shrimp
- 1/2 cup fresh tomato, diced
- 1/2 cup scallion, sliced
- 1/4 red bell pepper, chopped
Directions
1
Cook pasta per instructions, drain and rinse to cool.2
Combine mayo, ranch dressing, seafood sauce, lemon juice and worcestershire and horseradish.3
Stir this mixture into cooled pasta.4
Season with salt and pepper to taste.5
Now add shrimp, tomatoes, scallions, bell pepper and parsley.6
Refrigerate until serving time and enjoy the compliments!
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- Course > Salads
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Preparation > Time to Make > < 30 mins
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Midwest Maven
On Sep 3, 2008
This was a great salad, loved the dressing. It was a hit at the bbq I took it to for Labor Day! I used the whole box of pasta because there was only a small amount left after measuring out the 3 cups, and from reading past reviews I figured there'd be plenty of dressing. Thanks
From: *Parsley*
On Jun 30, 2007
Excellent! Loved the dressing... it's tangy and zingy. I used elbow macaroni and not quite the full 1 cup of mayonnaise. I garnished with some sliced scallion tops. I would proudly bring this saladf to a putluck/picnic. Thanx for sharing!
From: Judikins
On Jun 12, 2007
My eleven lady luncheon guests today gave you a definite 5 star review (although I must admit I tweeked it a bit)! Nine out of 11 requested the recipe. As others suggested, I didn't use all the dressing, although I did make the entire dressing recipe (thought I might need more since I tore some romaine lettuce and put it on the bottom for those who chose to dig deeper to incorporate some lettuce as well). I increased the scallions to 3/4 cup, as well as the tomatoes and red bell pepper. Dill weed is always a must for my taste buds so I added about 3/4 tsp. I also included 2 stalks of diced celery. In the description of the recipe it included parsley, but wasn't included in the ingredients, so I guessed and added ~1/2 cup of fresh snipped parsley from my garden. Oh yes, I also included about 1/2 tsp. of minced garlic in the salad dressing; and the horseradish is a MUST in my opinion! Now, the shrimp you use is also critical as far as I'm concerned: no canned, no frozen, only fresh boiled in my kitchen. I served the salad with sour dough rolls and razzelberry pie with vanilla bean ice cream for dessert. This is a GREAT salad and one I will serve again and again and again. You made me proud today and I thank you for that PotPie!
From: Brenda.
On Jul 6, 2006
We really enjoyed this salad at lunch today. I loved the "zip" of cocktail sauce and horseradish. It was a great 1 dish meal. Thanks for posting! Nick's Mom
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