Shrimp Avocado Pasta Salad

Shrimp Avocado Pasta Salad

71 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
MWMS70811
Recipe by  MWMS70811

“Nice on a summer's afternoon.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. 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.
  2. Place bacon in a skillet over medium high heat, and cook until evenly brown. Drain and crumble.
  3. In a large bowl, gently toss together the pasta, bacon, shrimp, avocados, Cheddar cheese, mayonnaise, lemon juice, tomatoes, and red pepper. Serve over lettuce.

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Reviews (71)

Rate This Recipe
Beth Stone Strachan
82

Beth Stone Strachan

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!

Gr8landini
56

Gr8landini

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.

JAV
44

JAV

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 657 cal
  • 33%
  • Fat
  • 38.9 g
  • 60%
  • Carbs
  • 50.4 g
  • 16%
  • Protein
  • 27.6 g
  • 55%
  • Cholesterol
  • 144 mg
  • 48%
  • Sodium
  • 507 mg
  • 20%

Based on a 2,000 calorie diet

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Confetti Shrimp Cocktail Pasta Salad

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Shrimp Pasta Salad With a Creamy Lemon Dressing