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Shrimp, Bacon, Avocado Pasta Salad

A recipe by .

 
Shrimp, Bacon, Avocado Pasta Salad
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $2.4

$2.40 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 dairy-free,dairy free salad
spoonacular Score:58%

Spoonacular Score: 58%

 

Need a dairy free main course? Shrimp, Bacon, Avocado Pasta Salad could be an amazing recipe to try. For $2.38 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 513 calories, 23g of protein, and 25g of fat. Head to the store and pick up wine vinegar, dijon mustard, bell pepper, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 45 minutes. Try Creamy Avocado Pasta with Shrimp and Bacon, Shrimp, Corn & Californian Avocado Pasta Salad & a CAn Avocado Trip, and Popcorn Shrimp Salad with Avocado and Bacon for similar recipes.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
1
1  avocado
avocado
0.5 tsps
0.5 tsps chipotle powder
chipotle powder
4 cups
4 cups cilantro
cilantro
1 tsp
1 tsp dijon mustard
dijon mustard
0.5 lb
0.5 lb dry fusilli pasta
dry fusilli pasta
2
2  green onions
green onions
2 Tbsps
2 Tbsps fresh lime juice
fresh lime juice
1 tsp
1 tsp lime zest
lime zest
2 Tbsps
2 Tbsps olive oil
olive oil
0.5 lb
0.5 lb raw shrimp
raw shrimp
0.33 cups
0.33 cups diced red bell pepper
diced red bell pepper
0.33 cups
0.33 cups diced red onion
diced red onion
0.25 tsps
0.25 tsps salt
salt
3 oz
3 oz thick-cut bacon
thick-cut bacon
1 Tbsp
1 Tbsp white wine vinegar
white wine vinegar
0.33 cups
0.33 cups diced yellow bell pepper
diced yellow bell pepper
1  avocado
1
avocado
0.5 tsps chipotle powder
0.5 tsps
chipotle powder
4 cups cilantro
4 cups
cilantro
1 tsp dijon mustard
1 tsp
dijon mustard
0.5 lb dry fusilli pasta
0.5 lb
dry fusilli pasta
2  green onions
2
green onions
2 Tbsps fresh lime juice
2 Tbsps
fresh lime juice
1 tsp lime zest
1 tsp
lime zest
2 Tbsps olive oil
2 Tbsps
olive oil
0.5 lb raw shrimp
0.5 lb
raw shrimp
0.33 cups diced red bell pepper
0.33 cups
diced red bell pepper
0.33 cups diced red onion
0.33 cups
diced red onion
0.25 tsps salt
0.25 tsps
salt
3 oz thick-cut bacon
3 oz
thick-cut bacon
1 Tbsp white wine vinegar
1 Tbsp
white wine vinegar
0.33 cups diced yellow bell pepper
0.33 cups
diced yellow bell pepper

Equipment

paper towels
paper towels
sauce pan
sauce pan
bowl
bowl
pot
pot
paper towels
paper towels
sauce pan
sauce pan
bowl
bowl
pot
pot


Instructions

1 Toss shrimp with chipotle chile powder and salt and put in the refrigerator to marinate while you make the pasta and the rest of the salad.

2 Put a large pot of salted water on to a boil (2 quarts of water, 1 Tbsp salt).

3 While the water is heating, cook the bacon. Put the bacon in a small saucepan on medium heat. Cook until most of the fat has rendered out and the bacon pieces are lightly browned. Remove bacon to a paper towel lined plate. Discard or save for future use all but one tablespoon of the rendered bacon fat (do not pour bacon fat down the drain or you will be calling your plumber).

shrimp-bacon-avocado-pasta-method-600-1 shrimp-bacon-avocado-pasta-method-600-3

4 Increase the heat to high and add the shrimp. Sauté until done, a few minutes.

5 When the pasta water comes to a boil, add the pasta and cook until al dente, cooked through but still a little firm to the bite (usually 1 or 2 minutes less than what the package calls for).

6 Put all of the dressing ingredients into a jar, cover and shake until well blended.

7 When the pasta is ready, strain it and rinse with cold water. Place in a large bowl. Add the vinaigrette and toss with the shrimp, bacon, bell peppers, and onions. Add the cilantro and avocado just before serving.

Price Breakdown

Cost per Serving: $2.40
Ingredient
1 avocado
½ teaspoons chipotle powder
¼ cups cilantro
1 teaspoon dijon mustard
½ pounds dry fusilli pasta
2 green onions
2 Tbsps fresh lime juice
1 teaspoon lime zest
2 Tbsps olive oil
½ pounds raw shrimp
⅓ cups diced red bell pepper
⅓ cups diced red onion
3 ounces thick-cut bacon
1 Tbsp white wine vinegar
⅓ cups diced yellow bell pepper
Price
$1.50
$0.06
$0.13
$0.05
$0.49
$0.16
$0.25
$0.17
$0.33
$4.53
$0.25
$0.18
$1.21
$0.08
$0.22
$9.61

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

Price Tips

  • Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.

Cooking Tips

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.

  • The average fresh lime contains 2 tablespoons of lime juice (just in case you are substituting bottled lime juice).

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic limes if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
516 Calories
23g Protein
24g Total Fat
51g Carbs
17% Health Score
Limit These
Calories
516
26%

Fat
24g
38%

  Saturated Fat
5g
32%

Carbohydrates
51g
17%

  Sugar
3g
4%

Cholesterol
156mg
52%

Sodium
755mg
33%

Get Enough Of These
Protein
23g
47%

Selenium
67µg
97%

Vitamin C
50mg
62%

Manganese
0.89mg
45%

Vitamin K
31µg
30%

Phosphorus
290mg
29%

Fiber
6g
25%

Copper
0.45mg
23%

Vitamin E
3mg
21%

Magnesium
73mg
18%

Folate
72µg
18%

Vitamin B6
0.36mg
18%

Zinc
2mg
17%

Vitamin B3
3mg
17%

Potassium
568mg
16%

Iron
2mg
15%

Vitamin A
701IU
14%

Vitamin B5
1mg
12%

Vitamin B1
0.17mg
12%

Calcium
114mg
11%

Vitamin B2
0.15mg
9%

Vitamin B12
0.53µg
9%

covered percent of daily need

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