- 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
- Marinate shrimp overnight with 1/4 cup lime juice in a large bowl covered with plastic wrap. Drain shrimp.
- Heat shrimp in a microwave-safe bowl until they are bright pink on the outside, about 6 minutes. Allow shrimp to cool.
- 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.
- Mix shrimp, pasta, avocados, grape tomatoes, red onion, and cilantro in a bowl.
- 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.
- Pour dressing over shrimp mixture; toss to coat. Chill before serving.
05/22/2018
recipepes.com
Lime-Shrimp Avocado Pasta Salad, recipe
PT15M
PT1H
5
455 calories
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