Mediterranean Mermaid's Delight: Shrimp and Avocado Pasta Salad
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Why I Love This Recipe
The combination of shrimp and avocado in this dish is not just delicious, but also historically significant. Both ingredients were prized by ancient Aztecs, who considered avocados a symbol of love and fertility!
Ingredients You'll Need
1/2 pound frozen shrimp, thawed and peeled (tail-on optional)
1/2 pound pasta (such as fusilli or penne), preferably whole wheat
1 ripe avocado, diced
1/2 pint cherry tomatoes, halved
1/2 small red onion, thinly sliced
4 ounces fresh mozzarella, cut into small cubes
2 cups fresh baby spinach
1/4 cup mixed fresh herbs (basil, parsley, and mint), roughly chopped
2 tablespoons unsalted butter
2 tablespoons heavy cream
1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon red pepper flakes (adjust to taste)
Zest and juice of 1/2 lemon
Salt and freshly ground black pepper, to taste
Directions
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside to cool slightly.
2. While the pasta is cooking, prepare the shrimp. In a large skillet, melt the butter over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the thawed shrimp to the skillet and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove from heat and set aside.
4. In a large mixing bowl, combine the cooked pasta, cooked shrimp, cherry tomatoes, red onion, mozzarella cubes, and baby spinach.
5. In a small bowl, whisk together the heavy cream, olive oil, lemon zest, and lemon juice to create a light dressing.
6. Pour the dressing over the pasta mixture and toss gently to combine. Season with salt and pepper to taste.
7. Just before serving, fold in the diced avocado and fresh herbs to prevent browning and maintain their texture.
8. Serve immediately at room temperature, or chill for 30 minutes if you prefer a cooler salad.
9. Storage: This salad is best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 2 days. If storing, add the avocado just before serving.
Pairs Well With
A chilled glass of Vinho Verde, a crisp Portuguese white wine with subtle effervescence, perfectly complements the fresh and zesty flavors of this Mediterranean-inspired pasta salad.
Questions, Comments & Reviews
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