Recipe by MWMS70811
"Nice on a summer's afternoon."
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1 (16 ounce) package
uncooked penne pasta
cooked shrimp, peeled and deveined
avocados - peeled, pitted and diced
shredded Cheddar cheese
crushed red pepper
Good recipe. Tweaked it a little to suit our needs. I used whole tiny cherry tomatoes, added the avocado on the top of each serving (didn't want the cut avocado to get brown before we ate it), and added a bit of Old Bay seasoning for more flavor. Husband liked it very much. Leftovers were better the second day and I didn't have to cook tonight. I think this would also make a nice potluck dish. Thanks for submitting!
I made this dish for a group of 16, so I doubled the recipe. In the future, I would use less pasta and no lemon. Overall I think the recipe is a nice concept, but falls flat on execution. Try another shrimp pasta salad recipe instead.
This is a very good summer dinner. I followed another reviewers advice and sliced the avacado on top and it made a very pretty presentation. I also added a teaspoon of dijon mustard to give it some zip.
I left out the mayo and bacon and instead used a lowfat bacon ranch salad dressing. This recipe tastes even better after spending a night in the frig.
This salad is great! I don't like pasta in salads, so substituted couscous, will also try with cold cooked rice. Great!
This was good but the pasta was too much. Next time i will skip the pasta and serve with lettuce on a baguette.
This recipe is wonderful. I really enjoyed it, made it for a company food day and it was a HIT. Thank you I look forward to more of your recipes.
This is delicious! Quick and easy. Next time will add more shredded cheese and a little chopped onion. Thanks for this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp Avocado Pasta Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 350
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