Shrimp Pasta Red Salad
Cold Salad,  Pasta,  Seafood

Shrimp Pasta Red Salad

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You know what’s awesome? Spending hours, dollars and patience on a dish that has a bajillion ingredients only to serve up platefuls of meh and to hear “Where’s the salt?”. Those darned sexy food photos!

This happens to me a lot with pasta salads. So here’s a salad that I tasted, served and loved; it did not need the salt grinder and was gobbled up in no time at all.

I started out with the “Shrimp Louis” pasta salads floating around the internet, but I’ve messed with just about every aspect enough to rename it. I know I garnered the intrigue of other foodies with the title, but let’s be real – “Louie” salad has hard-boiled eggs, asparagus, and most importantly, crab meat – not shrimp. This salad has shrimp (pink), a pink-red sauce and 2 red vegetables. Just eat it, it’s fucking yummy. The toast is just in case pasta is not enough carbs for your paunchy ass and also to appease the people who need cheese with every meal or they will die (my fiancé). I didn’t make sandwiches out of this but I am not going to tell you not to… #fatkidsforlife

Shrimp Pasta Red Salad

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 6
Calories: 99000kcal
Author: Kenny MacKenzie

Ingredients

Bouillan

  • 1 cup chicken broth or stock low sodium
  • 5 cups cold water
  • 2 cloves garlic smashed
  • 3-5 sprigs fresh thyme (or other fresh herbs)
  • 2 bay leaves
  • pinch of salt

Salad

  • 1 lb rotelle pasta (yes – rotelle)
  • 1 lb medium shrimp peeled & deveined
  • 1 medium tomato de-seeded and chopped
  • 1/3 large red bell pepper chopped

Dressing

  • 1 1/2 cups mayonnaise
  • 1/3 cup organic ketchup
  • 2 TBSP fresh lemon juice
  • 1 TBSP prepared horseradish (cream style)
  • 1 TBSP Worcestershire Sauce
  • 1/2 10oz packet ranch dressing mix (dry)
  • 1 tsp dried chives
  • salt & pepper to taste

Fun Toast

  • 4 whole grain english muffins halved & lightly toasted
  • 4 TBSP unsalted butter room temperature
  • 1/2 cup parmesan cheese shaved

Instructions

  • In a medium pot, add chicken broth, 5 cups of water (or more), garlic, thyme and a pinch of salt to a gentle boil. Bring to a simmer.
  • At same time fill a large pot with cold water and bring to a boil for pasta. Salt it well and add a drop of olive oil.
  • When large pot boils, add pasta. Stir often and cook til al dente (usually 10-11 minutes). Stay on top of it – this is rotelle – overcooking makes soggy salad.
  • While pasta cooks, add shrimp to the boullion and cook for 2 to 2 1/2 minutes, until pink. Drain and place on cookie sheet lined with parchment paper to air cool. Discard bouillon. All that time and effort…
  • When pasta is ready, drain in colander in sink and rinse promptly and thoroughly with cold water to cool. Let drain while you make the sauce.
  • In a medium-large bowl, add mayonnaise, ketchup, horseradish, Worcestershire sauce, lemon juice, ranch dressing and dried chives. Whisk together.
  • Fold in shrimp and then pasta. Mix well. Cover and refrigerate or run to a corner with a large utensil.
  • When about to serve, put oven on broil. Place some foil on a cookie sheet. Butter the muffin halves and place on foil. Spoon cheese over muffins and broil until cheese melts (about 2-3 minutes on high). Serve on the side with salad.

Notes

This has shrimp in it – in other words eat it within 2-3 days max.

Recommended cooking music: Gentle Giant “Three Friends”.

Keep the recipes coming - support this blog at Patreon 🙂
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