Pasta Salad with Shrimp, Avocado

Shrimp Pasta Salad Recipe, irresistible avocado

Hello! Let's prepare together a meal that I love for how fresh and complete it is. This combination of tender seafood with the creamy texture of avocado is perfect for breaking the routine without complicating your life in the kitchen. It's a balanced dish, full of color, and with that homemade flavor that we all like.

Preparation time

Getting organized is key to enjoying cooking, so here's the time breakdown for you to plan your menu without rushing.

• Preparation: 20 minutes
• Cooking: 15 minutes
• Total: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Ingredients

For this recipe to be a success, look for fresh produce. The quality of the shrimp and the perfect ripeness of the avocado make all the difference in the final result.

For the base and protein

• 250 g of short pasta (fusilli, penne, or elbow macaroni work very well)
• 300 g of shrimp medium, cleaned and peeled
• 1 tablespoon olive oil (for sautéing the shrimp)
• Salt and pepper to taste

For vegetables and extras

• 1 avocado large, ripe (neither too green nor too soft)
• 1 cup cherry tomatoes halved (or 1 large tomato diced)
• 1/4 of red onion finely chopped
• 1/2 cup of red bell pepper diced into small cubes
• 2 tablespoons fresh chopped cilantro (or parsley if you prefer)

For the creamy dressing

• 1/4 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon mustard (optional, but it adds character)
• A pinch of garlic powder

In case you cannot find shrimp fresh, you can use frozen, just make sure to thaw them well before cooking. If you prefer a lighter version, you can substitute mayonnaise with natural Greek yogurt, similar to what we would do in a chicken and yogurt pasta salad.

Utensils we will use

You don't need professional equipment for this, the basics of your kitchen are more than enough. We are going to use:

• A large pot for pasta
• A colander or strainer
• A medium skillet
• A large bowl or wide salad bowl
• Cutting board and sharp knife
• A large spoon or spatula for mixing
• A small bowl for the dressing

Step-by-step preparation

Follow these steps calmly. The important thing is to respect the cooking times so that each ingredient shines in the dish.

1. Cooking the pasta

   Place the pot with plenty of water and a generous pinch of salt over high heat. When it comes to a boil, add the pasta and cook according to package instructions (generally between 8 and 10 minutes) until al dente. It is vital not to overcook it. Once ready, drain it through a colander and rinse it quickly under cold running water to stop the cooking. Drain well and set aside in the large bowl with a drizzle of oil to prevent sticking.

2. Shrimp preparation

   While the pasta boils, heat the skillet over medium-high heat with the tablespoon of olive oil. Make sure the shrimp are dry (you can pat them dry with paper towel). Add them to the skillet, season with salt and pepper, and cook for about 3 or 4 minutes. You'll know they're ready when they change from grayish to an intense orange-pink color and feel firm. Don't overcook them or they'll become rubbery. Remove them and let them cool down. If you like intense citrus flavors, this technique is similar to the base of a lemon shrimp pasta salad.

3. Chopped vegetables

   Wash the tomatoes, bell pepper, and cilantro well. Cut the cherry tomatoes in half. Dice the red onion and bell pepper into small cubes, trying to make them a similar size for pleasant eating. Finely chop the cilantro. The avocado we will cut into cubes right at the end to prevent it from oxidizing (turning black).

4. Dressing Mix

   In the small bowl, combine the mayonnaise, lemon juice, mustard, and garlic powder. Whisk vigorously with a spoon or fork until you get a smooth and light cream. Taste and adjust salt if necessary.

5. Final assembly

   In the salad bowl where you have the already cold pasta, add the cooked shrimp, tomatoes, onion, bell pepper, and cilantro. Pour the dressing over the mixture and stir with gentle, enveloping movements to coat everything without breaking the pasta. Finally, add the avocado cubes and give them one last very careful stir.

To finish and serve

Check the seasoning one last time and add a little more salt or lemon if you feel it lacks sparkle. You can serve it immediately if the ingredients were already cold, or refrigerate it for about 20 minutes so it's well refreshing, ideal for the summer. Serve in deep plates or individual bowls. Accompany it with some crackers or toast if you want an extra crunchy touch.

Nutritional Information

Here is an estimate of what this dish provides to your body. Remember that these are approximate values per serving.

• Calories: 516 kcal
• Proteins: 32 g
• Fats: 12 g
• Carbohydrates: 68 g
• Fiber: 3.5 g

Note: Daily percentage values are based on a 2000-calorie diet and may vary depending on the specific ingredients you use.

5 keys to make it perfect

Sometimes small details make the difference between a normal salad and a spectacular one. Here I share my secrets.

1. The thermal shock of the pasta: Never, under any circumstances, mix mayonnaise or avocado with hot pasta. The heat will cause the mayonnaise to separate (curdle) and become oily, and the avocado will quickly turn mushy and dark. Make sure the pasta is at room temperature or cold before assembling.

2. Perfectly cooked shrimp: The seafood are delicate. If you use pre-cooked shrimp (those that already come pink), you only need to thaw them and perhaps sauté them for 30 seconds to give them flavor, but no more. If you overcook them, they become tough. We want a soft texture that contrasts with the pasta.

3. The avocado at the end: I've mentioned it before, but it's vital. If you mix the avocado from the beginning and stir too much, you'll end up with guacamole with pasta instead of a salad with defined pieces. Treat it with care.

4. Healthy customization: If you're looking for something more nutritious or low in carbohydrates, you can get inspiration from recipes like the Mediterranean quinoa salad and use quinoa instead of pasta, or even whole wheat pasta. The dressing adapts perfectly to these bases.

5. Enhance the flavor of the dressing: Letting the dressing rest for about 10 minutes before mixing it with the pasta allows the garlic powder and lemon to integrate better with the mayonnaise. It's a simple trick that elevates the flavor.

When is it ideal to enjoy it?

This salad is the queen of informal gatherings. It's perfect to take to a picnic, a meal on the terrace, or a light dinner of summer when you don't want to turn on the oven. Being a cold dish, it travels very well in a lunchbox for work (as long as you bring the avocado separately or add a lot of lemon). It also works wonderfully as a main dish on hot days, as it is refreshing and satisfying at the same time. If you have vegetarian guests who consume seafood (pescetarians), this is a safe option, although if they are strict, you could opt for a version with vegetables like the pasta salad with zucchini.

Salad comparison table

So you can see where our recipe stands against other classic options, I've prepared this table. The idea is that you choose according to what you have in the fridge or your craving of the day.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I would love to know how this pasta salad with shrimp turned out for you. Did you add any spicy touch? Did you change the dressing? Leave your comment and share your own findings!

Culinary glossary

• Al dente: The cooking point of pasta where it is cooked but retains some firmness when bitten, it is not soft or mushy.
• Sear: To quickly cook a food over high heat so that it browns on the outside and retains its juices inside, although here we use it gently for the shrimp.
• Emulsion: Homogeneous mixture of two liquids that normally do not combine, such as oil and lemon in mayonnaise or vinaigrette.
• Oxidation: Chemical reaction that occurs when avocado comes into contact with air and turns black; lemon helps to delay this.
• Pinch: Small amount of a powdered ingredient (salt, pepper) that you can take between the tips of two fingers.