Shrimp and Avocado Pasta Salad

heart health recipe
× Log In ×

Shrimp and Avocado Pasta Salad

Roasted lemon pepper shrimp tossed with whole wheat pasta, plenty of creamy avocado and arugula dressed with lemon and olive oil.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

Nutrition Facts

Shrimp and Avocado Pasta Salad

CaloriesCalories

350 Per Serving

ProteinProtein

18g Per Serving

FiberFiber

8g Per Serving
×
Calories 350
Total Fat 17.0 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 11.0 g
Cholesterol 95 mg
Sodium 530 mg
Total Carbohydrate 35 g
Dietary Fiber 8 g
Sugars 2 g
Protein 18 g

Dietary Exchanges
2 starch, 1 vegetable, 2 lean meat, 2 fat

Ingredients

Servings  6   Serving Size   1 1/2 cups

  • 1/2 lb uncooked, whole-wheat pasta
  • 1 lb large shrimp (peeled, deveined)
  • 2 tablespoons olive oil
  • 1 teaspoon lemon pepper seasoning blend
  • 2 fresh, ripe avocados (halved, pitted, peeled, cubed)
  • 2 cups arugula
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons shaved or shredded Parmesan cheese
  • 1/3 teaspoon fresh, ground Black pepper

Directions

Tip: Click on step to mark as complete.

  1. Cook pasta according to directions. Once cooked, drain and place in a large mixing bowl. Set aside to cool.
  2. While pasta cooking, preheat oven to 400 degrees. Toss shrimp with olive oil and lemon pepper seasoning and spread in a thin layer on a sheet pan. Roast for 6-8 minutes until pink. Set aside to cool.
  3. Once pasta and shrimp are cooled to room temperature, combine. Add diced avocado and arugula to pasta and shrimp along with juice from lemon, Parmesan cheese, fresh ground pepper and gently toss. Serve immediately at room temperature.

Tip: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

 

Roasted lemon pepper shrimp tossed with whole wheat pasta, plenty of creamy avocado and arugula dressed with lemon and olive oil.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

Nutrition Facts

Shrimp and Avocado Pasta Salad

CaloriesCalories

350 Per Serving

ProteinProtein

18g Per Serving

FiberFiber

8g Per Serving
×
Calories 350
Total Fat 17.0 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 11.0 g
Cholesterol 95 mg
Sodium 530 mg
Total Carbohydrate 35 g
Dietary Fiber 8 g
Sugars 2 g
Protein 18 g

Dietary Exchanges
2 starch, 1 vegetable, 2 lean meat, 2 fat

Ingredients

Servings  6   Serving Size   1 1/2 cups

  • 1/2 lb uncooked, whole-wheat pasta
  • 1 lb large shrimp (peeled, deveined)
  • 2 tablespoons olive oil
  • 1 teaspoon lemon pepper seasoning blend
  • 2 fresh, ripe avocados (halved, pitted, peeled, cubed)
  • 2 cups arugula
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons shaved or shredded Parmesan cheese
  • 1/3 teaspoon fresh, ground Black pepper

Directions

Tip: Click on step to mark as complete.

  1. Cook pasta according to directions. Once cooked, drain and place in a large mixing bowl. Set aside to cool.
  2. While pasta cooking, preheat oven to 400 degrees. Toss shrimp with olive oil and lemon pepper seasoning and spread in a thin layer on a sheet pan. Roast for 6-8 minutes until pink. Set aside to cool.
  3. Once pasta and shrimp are cooled to room temperature, combine. Add diced avocado and arugula to pasta and shrimp along with juice from lemon, Parmesan cheese, fresh ground pepper and gently toss. Serve immediately at room temperature.

Tip: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.