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Lime-Shrimp Avocado Pasta Salad

MANDYMARTIN

"A fresh springtime pasta salad perfect for a Cinco de Mayo celebration."
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Ingredients

8 h 35 m servings 559 cals
Original recipe yields 8 servings

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Directions

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  • Prep

  • Cook

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  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.

Nutrition Facts


Per Serving: 559 calories; 25.8 g fat; 55.7 g carbohydrates; 28.7 g protein; 173 mg cholesterol; 241 mg sodium. Full nutrition

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Reviews

Read all reviews 11
  1. 14 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 thoug...

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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...

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 t...

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 mar...

I used frozen cooked cocktail shrimp. I thawed and drained and then marinated them overnight in the lime juice. After I cut up the avocados I dipped them in lime juice just to make sure they ...

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 thoug...

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...

I made several changes to this recipe , so you can say I was inspired by it .... I substituted the avocado for zucchini because this was to be eaten later in the day and I was afraid of the av...

Excellent Recipe! Since we're not pasta fans, we ate ours with tortilla chips and while that was super tasty, we're going to eat it on a bed of romaine instead. Also, since I still had some gree...

Great recipe. I changed a few hints based on what I had on hand. I didn't have avocado, dry mustard or cilantro. I used regular yellow mustard instead and it worked great. I used A dash of pars...