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Add a photoServings: 4
Ingredients
- Salt
- 8 ounce Penne pasta
- 3/4 lb Peeled and deveined shrimp
- 2 x Green onions, roughly minced
- 2 x Ribs celery, roughly minced
- 1/4 c. Extra virgin olive oil
- 3 Tbsp. Lemon juice
- 1/2 tsp Dry thyme Tabasco sauce
- 2 x Ripe haas avocados
Directions
- Bring a large pot of salted water to a boil for the penne. Before you boil the pasta, set the shrimp in a strainer and dip them in boiling water to cook them through, a few min. Drain, cold, pat dry and cut into 1/2-inch pcs. Add in the penne to the same boiling water and cook for about 8 to 10 min or possibly till tender but still hard. In a food processor puree the green onions, celery, oil, lemon juice, and thyme. Season to taste with Tabasco sauce.
- Drain pasta and rinse under cool water to cold thoroughly. Drain again and pat dry.
- Combine the pasta, shrimp and toss with the dressing. Right before serving, peel, pit and dice the avocados and add in them to the pasta. Toss gently and adjust the seasoning.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 4 servings | |
| Calories 508 | |
| Calories from Fat 206 | 41% |
| Total Fat 23.21g | 29% |
| Saturated Fat 3.38g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 149mg | 6% |
| Potassium 608mg | 17% |
| Total Carbs 49.5g | 13% |
| Dietary Fiber 5.7g | 19% |
| Sugars 2.61g | 2% |
| Protein 25.98g | 42% |
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