Thursday, April 24, 2014

Lime-Shrimp Avocado Pasta Salad

This shrimp pasta salad with lime-marinated shrimp, avocados, grape tomatoes, onion, and cilantro tossed with cellentani pasta is a perfect springtime pasta salad to celebrate Cinco De Mayo or a Mexican Fiesta.

This Lime-Shirmp Avocado Pasta Salad was made by Patty and was served at our Taste Tempters Cinco De Mayo dinner night that was hosted by Jenny in April.

Lime-Shrimp Avocado Pasta Salad
Recipe from

  • 2 pounds uncooked shrimp - peeled, deveined, and chopped
  • 1/4 cup lime juice
  • 1 (16 ounce) package uncooked cellentani (corkscrew) pasta
  • 4 avocados - peeled, pitted and diced
  • 1 pint grape tomatoes, quartered
  • 1 large red onion, chopped
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup olive oil
  • 1/4 cup lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • salt and ground black pepper to taste
  1. Marinate shrimp overnight with 1/4 cup lime juice in a large bowl covered with plastic wrap. Drain shrimp.
  2. Heat shrimp in a microwave-safe bowl until they are bright pink on the outside, about 6 minutes. Allow shrimp to cool.
  3. Bring a large pot of lightly salted water to a boil. Cook cellentani in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain, then rinse with cold water until cool.
  4. Mix shrimp, pasta, avocados, grape tomatoes, red onion, and cilantro in a bowl.
  5. Whisk olive oil, 1/4 cup lime juice, garlic, Worcestershire sauce, dry mustard, salt, and black pepper in a bowl until dressing is well mixed.
  6. Pour dressing over shrimp mixture; toss to coat. Chill before serving


Lime-Shrimp Avocado Pasta Salad

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