Extra Creamy Shrimp Pasta Salad

This is definitely one of our more decadent recipes, but oh so worth it! Plus we don't buy avocados much and with it being Cinco de Mayo we whipped up something for the day and something fresh. Oh boy is this fresh and a great nutrition loaded meal or side. All of the ingredients are best fresh, but you could use frozen shrimp if you needed to, also you could buy guacamole as well. This is a great dish to bring to any warm weather gathering, it is also quick to make and can be made ahead of time. Happy Cinco de Mayo!


Shopping List

• 1 LB Raw Shrimp
• 1 1/2 Avocados
• 2 Cups Pasta
• 1 Roma Tomato
• 1/4 Cup Onion(1/2 a small onion)
• 1/2 Bushel Cilantro
• 2 TBSP Greek Yogurt
• 1 1/2 TBSP Distilled Vinegar
• 1/2 TBSP Cumin
• 1 TSP Salt
• 2 TSP Black Pepper
• 2 TSP Crushed Garlic

Hardware

Mixing Bowl

Small Pot

Skillet

Spatula

Mixing Spoon

Measuring Cup, TBSP and TSP

Cutting Board

Cutting Knife

Strainer

Foil

Time 30 Minutes or 3 Hours
Prep 15 Minutes
Cook 15 Minutes
Yield 9-10 Full Servings(entree)/ 18-20 Half Servings (side)

Time To Get Cooking!!!

Set the pasta cooking, you want them to get al dente
Peel and de-pit the avocados, cut into halves and put one half to the side
Drop the remaining 3 halves into the mixing bowl
Dice up the onion and tomato then drop them into the mixing bowl along with the avocados
Drop the yogurt into the bowl as well and mash and mix until you get a creamy texture

Chop cilantro
Stir in the vinegar and cilantro
Prepare your shrimp to be "grilled"
I ended up mixing the shrimp with chilli powder and salt before cooking
Heat up your skillet
Cook the shrimp until they are white throughout and stiff with no grey areas remaining
Drain the pasta well and add to the avocado mixture
When done cooking drop the shrimp into the pasta and avocado mixture
Stir all ingredient together until they are fully incorporated
Cover with aluminium foil and set in fridge to chill or serve

Serving
Eat alone as a main dish or as a side dish with burgers, grilled chicken or anything else found at a barbecue

Storing and Reheating
Storing in airtight container in the fridge for up to 4 days

Nutritional Information (entree serving)
Calories 263
Fat 10g
Carbs 29g
Protein 15g

Cost Information
Recipe Cost:$10.42*
Cost Per (entree)Serving:$1.16

Tricks
- To keep costs low look for sales or specials on avocados and shrimp, another reason why this is great for the summer!
-This is a great rounded dish and light enough to be eaten after a work-out or before!

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