Recipe courtesy of Michele Urvater
Recipe courtesy of Michele Urvater
Show:
Cooking Monday-Friday
Episode:
From Soup to Dessert M-F Way
Fiery Shrimp, Avocado and Pasta Salad
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- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 571
- Total Fat
- 30 g
- Saturated Fat
- 4 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 9 g
- Sugar
- 3 g
- Protein
- 27 g
- Cholesterol
- 137 mg
- Sodium
- 684 mg
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 571
- Total Fat
- 30 g
- Saturated Fat
- 4 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 9 g
- Sugar
- 3 g
- Protein
- 27 g
- Cholesterol
- 137 mg
- Sodium
- 684 mg
Ingredients
Directions
- Bring a large pot of salted water to a boil for the penne. Before you boil the pasta, set the shrimp in a strainer and dip them in boiling water to cook them through, a few minutes. Drain, cool, pat dry and cut into 1/2-inch pieces. Add the penne to the same boiling water and cook for about 8 to 10 minutes or until tender but still firm. In a food processor puree the green onions, celery, oil, lemon juice, and thyme. Season to taste with Tabasco sauce.
- Drain pasta and rinse under cold water to cool thoroughly. Drain again and pat dry.
- Combine the pasta, shrimp and toss with the dressing. Right before serving, peel, pit and dice the avocados and add them to the pasta. Toss gently and adjust the seasoning.
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