Creole Shrimp and Sweet Pea Pasta Salad

• 12 ounces bow tie pasta
• 12 ounces cooked shrimp
• 1 small cucumber, chopped
• 1 medium tomatoes, chopped
• 2 cups fresh peas, steamed
• 2 cups mayonnaise
• 2 tablespoons catsup
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon cayenne pepper
• 1 tablespoon lemon juice, freshly squeezed
• 2 teaspoons horseradish cream
• 2 garlic cloves, crushed
• 1 teaspoon Worcestershire sauce
• 1 teaspoon celery leaves, chopped
• 1 teaspoon paprika
• 1 teaspoon sea salt
• 1 teaspoon white pepper

1. Cook pasta according to instrucions on box, rinse well and cool.
2. Combine cooled pasta, shrimp ( I suggest medium-sized chilled shrimp), cucumber, tomato, and fresh (not canned) or frozen peas.
3. Combine all ingredients following the 2 cups fresh peas and mix well.
4. Toss this mixture thoroughly with the pasta, shrimp, cukes, tomatoes, and peas.
5. If you're worried about the intensity of the cayenne pepper, add it last and add a little at a time.
6. It tends to be hot!
7. But oh so good!
8. Chill well for at least 5 hours so that the spices can mingle .
9. Then serve on a bed of Romaine.

pasta, shrimp, cucumber, tomatoes, fresh peas, mayonnaise, catsup, mustard, fresh parsley, cayenne pepper, lemon juice, horseradish cream, garlic, worcestershire sauce, celery, paprika, salt, white pepper

Taken from www.food.com/recipe/creole-shrimp-and-sweet-pea-pasta-salad-375201 (may not work)