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Fresh Shrimp Avocado Pasta Salad Recipe Easy with Old Bay Lemon Dressing

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A vibrant and zesty pasta salad featuring tender shrimp, creamy avocado, and a bright Old Bay lemon dressing. Perfect for quick lunches or casual gatherings.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined
  • 8 ounces short pasta (rotini, fusilli, or shells), cooked al dente
  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh parsley or cilantro, chopped
  • 2 teaspoons Old Bay seasoning
  • 3 tablespoons fresh lemon juice
  • 1/4 cup mayonnaise
  • 2 tablespoons extra virgin olive oil
  • 1 small clove garlic, minced (optional)
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package instructions until al dente (about 8-10 minutes). Drain and rinse under cold water to cool and prevent sticking. Set aside to drain thoroughly.
  2. If using raw shrimp, heat 1 tablespoon olive oil in a skillet over medium-high heat. Season shrimp with 1 teaspoon Old Bay seasoning and a pinch of salt. Cook shrimp for 2-3 minutes per side until pink and opaque. Remove from heat and let cool. If using pre-cooked shrimp, thaw and pat dry.
  3. In a small bowl, whisk together 2 teaspoons Old Bay seasoning, 3 tablespoons fresh lemon juice, 1/4 cup mayonnaise, 2 tablespoons olive oil, and minced garlic. Adjust seasoning with salt and pepper to taste. Add a teaspoon of water if dressing is too thick.
  4. In a large bowl, gently toss the cooled pasta, shrimp, diced avocado, halved cherry tomatoes, finely chopped red onion, and fresh herbs. Pour the dressing over the salad and fold carefully to coat evenly without mashing the avocado.
  5. Cover and refrigerate the salad for at least 30 minutes to let flavors meld. Stir gently before serving. Serve chilled or at room temperature.

Notes

Rinse pasta after cooking to prevent sticking and keep it firm. Use ripe avocados that yield to gentle pressure but are not mushy. Add avocado last and fold gently to avoid mashing. Chill salad for at least 30 minutes for best flavor. Use pre-cooked shrimp to save time or cook fresh shrimp quickly over high heat to keep tender. For gluten-free, substitute pasta with brown rice or quinoa pasta. For dairy-free, replace mayonnaise with avocado oil mayo or Greek yogurt.

Nutrition

Keywords: shrimp pasta salad, avocado pasta salad, Old Bay dressing, easy pasta salad, summer salad, quick lunch, seafood salad

Find it online: https://hungermind.com/fresh-shrimp-avocado-pasta-salad-recipe-easy-with-old-bay-lemon-dressing/