SHRIMP LOUIS PASTA SALAD – The juice of a whole lemon??? I don’t think so. I used 2T of fresh lemon juice, and then added 1T sugar, more mayo, and sour cream to tone down the tart taste of the lemon. Furthermore, I also added chopped sweet onion. Was out of cayenne, so used 5-pepper blend. The recipe calls for 1/3 C. chopped dill. 1/4 C. of chopped fresh dill is more than enough. Depending on preference, add peas, bacon pieces, or even chopped hard-boiled egg. Good recipe.
SHRIMP LOUIS PASTA SALAD
— 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 (ca. 454 g) 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
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, salt, and pepper.
Stir in cooled pasta and remaining ingredients.
Serve immediately, or cover and refrigerate.
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