Shrimp Louis Pasta Salad
Elevate your mealtime with this vibrant and flavorful Shrimp Louis Pasta Salad—a refreshing twist on the classic Louis dressing. Packed with tender fusilli pasta, perfectly cooked shrimp, crisp romaine lettuce, juicy grape tomatoes, creamy diced avocado, and rich hard-boiled eggs, this dish is as satisfying as it is nutritious. The signature Louis dressing, a tangy blend of mayonnaise, ketchup, fresh lemon juice, and a hint of Worcestershire, ties everything together with a zesty elegance. Perfect as a light lunch, a side dish, or a crowd-pleasing entrée for summer gatherings, this shrimp pasta salad is ready in just 35 minutes and can be served fresh or chilled. Simple to make and bursting with color and flavor, it's the ultimate go-to recipe for seafood salad lovers.
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Recipe Information
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 12 ounces fusilli pasta
- 2 cups romaine lettuce, chopped
- 1 cup grape tomatoes, halved
- 1 large avocado, diced
- 2 large hard-boiled eggs, chopped
- 2 stalks green onions, thinly sliced
- 0.5 cup mayonnaise
- 0.25 cup ketchup
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon hot sauce (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain and rinse under cold water to cool. Set aside.
While the pasta cooks, bring a smaller pot of water to a boil. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes. Drain and immediately transfer them to a bowl of ice water to stop cooking. Once chilled, drain and pat shrimp dry.
Prepare the Louis dressing: In a medium bowl, whisk together mayonnaise, ketchup, lemon juice, Worcestershire sauce, hot sauce (if using), salt, and black pepper. Taste and adjust seasoning if needed. Set aside.
In a large mixing bowl, combine the cooled pasta, cooked shrimp, chopped romaine lettuce, grape tomatoes, diced avocado, chopped hard-boiled eggs, and sliced green onions.
Pour the Louis dressing over the pasta mixture and gently toss until everything is evenly coated.
Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld. Garnish with additional green onions or freshly ground black pepper, if desired.
Enjoy your Shrimp Louis Pasta Salad fresh and cold!
Nutrition Facts
Calories |
3108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.9 g | 176% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1376 mg | 458% | |
| Sodium | 2873 mg | 125% | |
| Total Carbohydrate | 319.4 g | 116% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 27.6 g | ||
| Protein | 170.7 g | 341% | |
| Vitamin D | 22.5 mcg | 112% | |
| Calcium | 428 mg | 33% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3748 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
