Shrimp Salad with Pasta

45m
Prep Time
10m
Cook Time
55m
Ready In


"I recently discovered this recipe and I have made it several times. I always get rave reviews and requests for the recipe. I have only served this cold and as a lunch item, but I am sure it would be equally good as a light dinner with cold or warm. U usually use 1/2 lb of crab meat in addition to the amount of shrimp called for in the recipe. Just experiment with it; I think that many things could be added successfully. Cook time is just the time to prepare the pasta."

Original is 7 servings

Nutritional

  • Serving Size: 1 (244.2 g)
  • Calories 621.5
  • Total Fat - 22 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 114.3 mg
  • Sodium - 742.6 mg
  • Total Carbohydrate - 78 g
  • Dietary Fiber - 7 g
  • Sugars - 4.9 g
  • Protein - 29 g
  • Calcium - 108.5 mg
  • Iron - 5.3 mg
  • Vitamin C - 11.6 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Cook pasta according to package directions; drain.

Step 2

Rinse with cold water to cool quickly; drain well.

Step 3

Meanwhile, in a large bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce,lemon juice, Worcestershire sauce and salt& pepper.

Step 4

Stir in cooled pasta and remaining ingredients.

Step 5

Serve immediately or cover and refrigerate.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Look for medium-sized shrimp with shells removed and deveined for the best flavor.
  • Fresh lemon juice will give the best flavor but bottled juice can be substituted.

  • Substitute Greek yogurt for the mayonnaise for a lighter, healthier version. The benefit of this substitution is that it reduces the amount of fat and calories while still providing a creamy texture to the dish.
  • Substitute cooked chicken for the shrimp for a more budget-friendly option. The benefit of this substitution is that it is more cost-effective and still provides a protein-rich element to the dish.

Taco-Style Shrimp Salad Replace the ranch dressing with taco seasoning and the cocktail sauce with salsa. Add 1/2 cup of black beans and 1/2 cup of corn to the salad. Serve the salad in taco shells or over tortilla chips.



Garden Salad with Vinaigrette Dressing

RECOMMENDED DISH DESCRIPTION: A simple garden salad with a light vinaigrette dressing is the perfect accompaniment to the Shrimp Salad with Pasta. The fresh and light flavors of the salad will balance out the creamy and rich flavors of the pasta salad, creating a delicious and balanced meal.


Grilled Vegetables: Grilled vegetables are a great way to add a healthy and flavorful side to the Shrimp Salad with Pasta. The vegetables can be lightly seasoned with olive oil, salt, and pepper, and then cooked on a grill or in a pan until they are lightly charred and cooked through. The vegetables will bring a smoky and savory flavor to the dish that will complement the creamy and rich flavors of the pasta salad.




FAQ

Q: How long does it take to make this Shrimp Salad with Pasta?

A: The cook time is just the time to prepare the pasta, which usually takes around 10 minutes. The rest of the recipe is very quick and easy, so the total time to make the dish is around 15 minutes.



Q: What type of pasta is best for this Shrimp Salad?

A: Any type of short pasta such as fusilli, farfalle, or penne works well in this dish. Whole wheat or gluten-free pasta can also be used.

1 Reviews

KitchenWhichWay

What a delicious pasta salad this is! Such a nice change for us. I am making this again soon to bring to a 4th of July party. I am sure it will be devoured in no time. We love it and will have it again many times during this hot summer. Thanks for this great one!

5.0

review by:
(25 Jun 2012)

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Fun facts:

The Worcestershire sauce used in this recipe was first developed by two English chemists, John Wheeley Lea and William Henry Perrins, who opened a pharmacy in Worcester, England in 1835.

The original version of the recipe for this shrimp salad was served to the King of England, George IV, by the chef of the Royal Pavilion in Brighton in the early 19th century.