Shrimp, Avocado, & Spinach Pasta with Mango Vinaigrette
A wonderfully healthy and delicious pasta salad…feel free to add as much or little of each ingredient – it’s really a matter of preference and taste!
- Prep Time: 20 mins
- Cook Time: 7 mins
- Total Time: 27 mins
- Yield: 4 1x
Ingredients
Scale
- 8 oz. of our Italian Inspired Lilies Pasta (or any short pasta shape)
- 1 pound fresh or frozen shrimp, tails on (my preference is 16/20 count)
- 4–5 ounces of fresh spinach – I used a spinach and arugula blend!
- 1–2 avocados, sliced
- 3 green onions. sliced on the bias
- 1–4 -1/2 cup toasted macadamia nuts
- 3 mangos (I bought pre-cut mango in clear cups in produce section – easy!)
- 1/4 cup rice vinegar
- 3 T. vegetable oil
- 2 T. honey
- 1/2 t. salt
- 1/4 t. pepper
Instructions
- Cook pasta as directed on package. Drain and rinse with cold water. Set aside.
- Blanch shrimp in salted hot water for just a few minutes until they begin to curl and turn pink. Drain and set aside to cool.
- Mango Vinaigrette: in a blender or processor, add mango pieces, rice vinegar, oil, and salt and pepper. Blend thoroughly. Taste and adjust seasonings if necessary.
- Place desired amount of spinach and arugula in a large bowl. Add green onions and pasta. Toss lightly with vinaigrette.
- On each plate, place spinach mixture. Top with shrimp and avocado. Garnish with macadamia nuts. Sprinkle with paprika! Enjoy!
Notes
Keep in mind that the portions are really just to taste. Add and adjust as you wish!
I prefer about 3-5 shrimp per pasta plate, but it depends on the size, and if it is a lunch or dinner plate.
Note: You will probably have some extra vinaigrette left over – but that is good news!