Recipe courtesy of Michele Urvater
Fiery Shrimp, Avocado and Pasta Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 571
- Total Fat
- 30
- Saturated Fat
- 4
- Carbohydrates
- 53
- Dietary Fiber
- 9
- Sugar
- 3
- Protein
- 27
- Cholesterol
- 137
- Sodium
- 684
Ingredients
Salt
8 ounces penne pasta
3/4 pound peeled and deveined shrimp
2 green onions, roughly chopped
2 ribs celery, roughly chopped
1/4 cup olive oil
3 tablespoons lemon juice
1/2 teaspoon dried thyme
Tabasco sauce
2 ripe Haas avocados
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.