Remoulade Shrimp and Pasta Salad

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By Sena Wilson
from Lake Jackson, TX

This salad makes a delicious and refreshing one-dish meal. It is easy and can be prepared ahead of time. The parmesan ranch dressing in this recipe (thank you Cindy!) really adds flavor to the shrimp with an otherwise basic and updated remoulade sauce. You could use your own favorite ranch dressing but don't forget to add parmesan as it is an essential ingredient. The density of the thick dressing holds it all together. This recipe makes a large quantity and is even better served the next day.

serves 4 - 6
prep time 30 Min
cook time 15 Min
method Stove Top


  •   3 c
    penne pasta
  •   1 c
    the best ever parmesan ranch dressing or dip by cindy button*
  •   2/3 c
    heinz chili sauce
  •   2 Tbsp
    fresh lemon juice
    salt and pepper to taste
  •   1 tsp
    worcestershire sauce
  •   2
    roma tomatoes, chopped
  •   1/2 c
    green onions, chopped
  •   1/2 c
    fresh sweet red pepper, chopped
  •   1/2 tsp
    fresh parsley, chopped
  •   1/4 c
    red onion, chopped
  •   2 lb
    cooked, peeled and devined shrimp (medium to large size)

How To Make

  • 1
    Prepare penne pasta according to package directions; drain and set aside. Chop pre-cooked shrimp into halves.
  • 2
    Whisked together prepared parmesan ranch dressing*, chili sauce, lemon juice, Worcestershire sauce, salt and pepper.
  • 3
    In a separate large bowl combine sweet red pepper, tomatoes, onions and parsley. Combine the cooked pasta with the vegetables and shrimp. Fold in the dressing, mixing well. Cover and chill salad for 4 hours. Serve on lettuce bed with your favorite garlic bread or crackers.
  • 4
    *Note: The cup of ranch dressing base is "The Best Ever Parmesan Ranch Dressing or Dip" posted by Cindy Dutton.

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