Mexican Shrimp and Pasta Salad

¾ lb. unpeeled medium-size fresh shrimp
1 tsp. ground cumin
¼ tsp. chili powder
Vegetable cooking spray
1 tsp. olive oil

Avocado Mousse
½ C. chicken broth
1 small avocado, peeled & chopped
1 C. chopped fresh cilantro
¼ C. chopped green onions
3 Tblsps. fresh limejuice
1 lg. jalapeno pepper, seeded & chopped
1 clove garlic

6 oz. fettuccine, uncooked

¼ C sliced ripe olives
¼ C. shredded zucchini
2 Tblsps. chopped tomato
Avocado slices


Peel and de-vein shrimp. Sprinkle shrimp evenly with cumin and chili powder. Coat a large non-stick skillet with cooking spray: add oil. Place over medium heat until hot. Add shrimp; sauté 3 – 5 minutes or until done. Drain shrimp, and pat dry with paper towels; cover and chill. Wipe skillet dry with a paper towel.

 Add broth to skillet; bring to a boil, and cook until reduced to ¼ cup.  Remove from heat; let cool.  Pour broth into container of an electric blender.  Add avocado and next 5 ingredients; cover and process until smooth.

Cook fettuccine according to package directions, omitting salt and fat; drain.  Rinse under cold water; drain well.  Combine fettuccine and one-third of avocado mixture; toss well. 

 Place fettuccine in center of a serving platter.  Top with clumps of shrimp, olives, zucchini, tomato and remaining avocado mixture.  Garnish with avocado slices and fresh cilantro sprigs, if desired.  Serves 4.


This dish is so flavorful that I don’t always reduce the chicken broth if I am short on time.

The avocado mixture makes a good taco salad dressing & dip. It can be made in advance since the limejuice prevents it from browning.

I use fresh pasta.

Wear gloves if you have them when cutting the jalepeno.

Serve with fresh pineapple or banana caramel dessert.

Nutrition Information per serving:
322 calories (28% from fat)
fat 10 g (1.6 g saturated fat)
protein 21.7g
carbohydrate 36.9g
cholesterol 112 mg
sodium 199 mg