Make-over Spaghetti & Shrimp Salad Recipe
Originally mayo was the dressing for this salad recipe from a friend long ago, but I decided to give it a make-over. Adding a few new veggies and seasonings, and subbing an oil-based dressing, made it lighter and brighter. The recipe makes enough for a crowd or potluck, so cut down by one third or two thirds if needed.
Prep time: 30 minutes
Cook time: 10 minutes
1 pound thin spaghetti
3 cans (4.25-ounce each) tiny shrimp, drained (I used Crown Prince Brand)
1 cup celery, finely chopped (about 3 stalks)
2 bunches green onions, sliced (or 1 cup red onion chopped fine)
1 red bell pepper, chopped fine
1/2 cup capers, drained
3/4 cup olive oil
Juice of 1 lemon (or more to taste)
3 tablespoons vinegar (cider, red wine)
3 garlic cloves, minced
1 teaspoon lemon pepper
1 teaspoon celery seed
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon red pepper flakes or 4 dashes of red pepper sauce (optional and to taste) Directions
Break spaghetti in half, and cook as package directs to al dente stage; drain and rinse with cool water; set aside.
In large bowl combine spaghetti, shrimp, celery, onions, bell pepper, and capers.
In medium mixing bowl whisk together oil, lemon juice, vinegar, garlic, lemon pepper, celery seed, sugar, salt and red pepper flakes (optional).
Drizzle over spaghetti, shrimp & veggies, and toss lightly to coat. Adjust seasonings as needed. Chill one hour or more before serving.
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