READY IN 25 mins

Shrimp Avocado Pasta Salad

Read Reviews (69)

"Nice on a summer's afternoon." — MWMS70811

Directions

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Rinse under cold running water to cool.
Place bacon in a skillet over medium high heat, and cook until evenly brown. Drain and crumble.
In a large bowl, gently toss together the pasta, bacon, shrimp, avocados, Cheddar cheese, mayonnaise, lemon juice, tomatoes, and red pepper. Serve over lettuce.

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 25 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 16, 2005

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!

—NanaBeth

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Most Helpful Critical Review

Nov 01, 2010

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.

—Sweet Tooth

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86 Ratings

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Aug 09, 2006

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.

—Gr8landini

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Aug 25, 2006

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.

—JAV

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Jul 10, 2005

This salad is great! I don't like pasta in salads, so substituted couscous, will also try with cold cooked rice. Great!

—Verna

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Oct 14, 2008

This was good but the pasta was too much. Next time i will skip the pasta and serve with lettuce on a baguette.

—Luhman

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Jan 23, 2008

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.

—PEGTUCH

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Jul 30, 2006

This is delicious! Quick and easy. Next time will add more shredded cheese and a little chopped onion. Thanks for this recipe!

—S.Campbell

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Nutrition

Calories
657 kcal
33%

Carbohydrates
50.4 g
16%

Cholesterol
144 mg
48%

Fat
38.9 g
60%

Fiber
6.3 g
25%

Protein
27.6 g
55%

Sodium
507 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Shrimp Avocado Pasta Salad

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 657
Calories from Fat: 350

% Daily Value *
Total Fat 38.9g 60 %
Saturated Fat 9g 45 %
Cholesterol 144mg 48 %
Sodium 507mg 20 %
Potassium 520mg 15 %
Total Carbohydrates 50.4g 16 %
Dietary Fiber 6.3g 25 %
Protein 27.6g 55 %
Sugars 2.3g
Vitamin A 15 %
Vitamin C 19 %
Calcium 21 %
Iron 42 %
Thiamin 41 %
Niacin 87 %
Vitamin B6 30 %
Magnesium 25 %
Folate 89 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.