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.
Shrimp and Avocado Pasta Salad
Calories350 Per Serving
Protein18g Per Serving
Fiber8g Per Serving
|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|
|Total Carbohydrate||35 g|
|Dietary Fiber||8 g|
2 starch, 1 vegetable, 2 lean meat, 2 fat
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
Cook pasta according to directions. Once cooked, drain and place in a large mixing bowl. Set aside to cool.
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.
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.