Recipe by MANDYMARTIN
"A fresh springtime pasta salad perfect for a Cinco de Mayo celebration."
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uncooked shrimp - peeled, deveined, and chopped
1 (16 ounce) package
uncooked cellentani (corkscrew) pasta
avocados - peeled, pitted and diced
grape tomatoes, quartered
red onion, chopped
chopped fresh cilantro
salt and ground black pepper to taste
This recipe caught my eye in the newly published recipes last week, I just knew by all the ingredients that it was one I wanted to try out. I bought all the ingredients but didn't realize until I went to make it that I never read the cooking instructions. So here I was the day of serving the meal and had everything in front of me and was determined to make this work. Since I already blew the overnight marinating, I only marinated the shrimp in the juice for a couple hours, and added some extra spices that were called for in the pasta dressing. I just could not bring myself to nuke my shrimp, and thought the overnight marinating might be an important step to that method of cooking. I could have cooked the shrimp on the stove top but my grill lovin husband skewered them and threw them on the gas grill, basting in the marinade. Once the shrimp was cooled down I tossed all the ingredients together except for the avocado and let it sit a couple hours in the fridge to marry. I Added the avocado right before serving. The dressing was good, sort of tangy but went well with the other ingredients. We really did like it and thought it was a great summer nights dinner, of course the hubs said some bacon bits would really take it over the top, him and his bacon. Thanks Mandy!
I used pre-cooked shrimp and marinated the shrimp for a short time in lime juice. I also sliced the tomatoes so they would blend in a little better.
My family didn't care for this, but I thought it was okay. Overall, we all thought it was too limey, and the ingredients just didnt seem to mesh well.
This is a GREAT recipe! I have to agree with Sherri below that I can not bring myself to microwave shrimp but I know it comes out fine the time we did do it. One other thing you can do to make this a killer seafood pasta is to add bay shrimp to it as well as the shrimp also cut the cherry tomatoes in 1/2 or 1/4 to allow the marinade to get down in the tomatoes as well.
I thought this was good but not outstanding. I was amazed that the shrimp got really tough after a couple days of refrigeration. I bought precooked shrimp and simply took off the tails and marinated them. Anyone know why they got tough? Maybe the marinade made them tough?
easy, simple and great taste! I don't often rate recipes but this was winner even with using what I had on hand which was precooked frozen shrimp and powdered garlic so next time I will take the time to make completely by the recipe! Oh and I used gluten free pasta ;-)
I only had time to marinate for about 45 min, and served warm. Just fine.
* Percent Daily Values are based on a 2,000 calorie diet.
Lime-Shrimp Avocado Pasta Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 559
** Calories from Fat: 233
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