| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Pasta-sal, Seafood-sal |
4 |
Servings |
INGREDIENTS
|
|
Salt |
| 8 |
oz |
Penne pasta |
| 3/4 |
lb |
Peeled and deveined shrimp |
| 2 |
|
Green onions, roughly |
|
|
chopped |
| 2 |
|
Ribs celery, roughly chopped |
| 1/4 |
c |
Olive oil |
| 3 |
T |
Lemon juice |
| 1/2 |
t |
Dried thyme |
|
|
Tabasco sauce |
| 2 |
|
Ripe haas avocados |
INSTRUCTIONS
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 minutes. Drain, cool, pat dry and
cut into 1/2-inch pieces. Add the penne to the same boiling water and
cook for about 8 to 10 minutes or until tender but still firm. 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
cold water to cool 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 them to the pasta. Toss gently and
adjust the seasoning. Yield: 4 servings MC Format by Gail Shermeyer
<4paws@netrax.net>. Recipe by: MONDAY TO FRIDAY SHOW #MF6716 Posted to
MC-Recipe Digest V1 #727 by 4paws@netrax.net (Shermeyer-Gail) on Aug
08, 1997
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