You can purchase peeled and deveined shrimp to save prep time. Chop, measure, and prepare the remaining ingredients while the pasta water comes to a boil.
8 cups water
2/3 cup uncooked rotini (corkscrew pasta)
1 1/2 pounds peeled and deveined large shrimp
1 cup halved cherry tomatoes
3/4 cup sliced celery
1/2 cup chopped avocado
1/2 cup chopped seeded poblano pepper
2 tablespoons chopped fresh cilantro
2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1/2 teaspoon kosher salt
How to Make It
Bring 8 cups water to a boil in a large saucepan. Add pasta to pan; cook 5 minutes or until almost tender. Add shrimp; cook 3 minutes or until done. Drain. Rinse with cold water; drain well. Combine pasta mixture, tomatoes, and remaining ingredients; toss well.
At first taste I didn't like the flavor combos, but the heat from the poblanos was addicting (watch out--ours were homegrown & spicy), and everyone went back for 2nds. I'm not a fan of warm avocado, but the textures were fun. Not great heated the next day, but overall not too shabby.
This "salad" is all about the lemon - if you are a citrus fan (which we are) you will definitely enjoy it. However, the poblano was a bad choice, would definitely stick with a red bell pepper instead. We had enough for dinner, but wish we would have made extra for leftovers, as I am sure once all the flavors really combine it would be amazing. Easy to make and very tasty.
We loved this recipe. I used a whole box of pasta, a whole avocado, and a whole poblano pepper, but I think it only added to the great combo of tastes. The added avocado gets all warm with the pasta and is heavenly! I added some shredded Parmesan on top. My poblano was so mild that my hubs thought it was a green pepper! I will make this again for sure.
I made this for guests for dinner. Everyone raved about it. I served it with an Asian beef salad(also a CL reipe) and a cheesy bread. I too agree with the previous review that it took longer than 20 min to prepare. But since I had plently of time I didn't care. I used one pound of prepared shrimp and 3/4c of the pasta otherwise followed the recipe. Will make again.