Warm Pasta Salad with Shrimp and Avocados; seasons

Last winter, at a dinner for 100+ people in the village, the chefs served a starter that was a half avocado filled with salad. We were all amazed that they managed to get 50+ avocados all ripe for the same day.

I’ve rarely managed to pick out one ripe avocado.

At the supermarket I noticed that, next to the pile of avocados for sale for a euro each, were packages of two avocados for sale for 3 euro. They were labeled ‘ready’ (or something to that effect).

Upon closer inspection there was a date and instructions that said three days from that date they were ready for salad and five days from that date they were ready for guacamole.


Why not?

I bought a package.

To my delight not only were they ready to eat, they were more flavorful than the ones I usually bought.

Expensive and delicious beats cheap and tasteless anytime….. within reason, of course.

That’s why we’ve been eating a lot more avocados this season.

Warm Pasta Salad with Shrimp and Avocados

Total time: 30 minutes


  • 10oz (300gr) large shrimp
  • 1 tsp paprika
  • 1 tbs olive oil
  • 7oz (200gr) fresh fettuccini or 3.5oz (100gr) dry
  • 1 small avocado, sliced, slices cut in half
  • 4oz (120gr) artichoke hearts, cut in half
  • 1/3 cup green olives, cut in half
  • 3 tbs white Balsamic vinegar
  • 1 tbs Dijon-style mustard
  • 3 tbs salad olive oil
  • 2 tbs chopped fresh chives.

Warm Pasta Salad with Shrimp and Avocados


  • Cook pasta according to package directions. Drain and rinse lightly with cool water.
  • Heat 1 tbs olive oil and paprika in a skillet. Add shrimp and sauté until done. They curl and turn opaque.when cooked. Remove from skillet and set aside
  • Whisk mustard and vinegar. Slowly add olive oil, whisking constantly.
  • When pasta is ready put into a large bowl. Add vinaigrette and toss lightly.
  • Add artichoke hearts, olives, chives and toss to combine.
  • Top with avocados. shrimp and and serve.

Print Recipe

As to seasons….. Nature seems to be having a difficult time deciding on that this year.

Last week it was sunny and in the high 90’sF (high 30’sC).

This week it’s windy, rainy and in the low 60’sF (15C)

The wind is constant. We get a downpour every 3 – 4 hours.

My sweet corn is at a precarious angle very close to being flat on the ground. I’ve had 4 tomato plants slide down their poles from the weight of the rain plus tomatoes plus wind blowing them sideways.

We’ve had about 4 inches of rain in the last few days.

In between rain storms the sun briefly peaks through the clouds.

We mange to have some beautiful sunsets.

The other stuff doesn’t seem quite so bad…..

Except for the huge rabbit run I found in my herb garden just now!

Last update on June 30, 2017

7 thoughts on “Warm Pasta Salad with Shrimp and Avocados; seasons”

  1. Yes, those ready-to-eat avocados are more expensive. But you can actually use them. The cheaper ones are often like small rocks and never ripe up so you can use them. A waste of money.
    This recipe looks yummy. Going on my to-do list. Thanks.

  2. Beautiful!!! Plus this summer I have rediscovered Avocados… man are they wonderful with eggs in the morning!!!! It must be a great year!

  3. Kaye, I avoided them on principle for a long time. I am now a convert!

    Tanna, both perfect for summer 😉

    Phyllis, the hubs is happy with half an avocado every day…. Breakfast, lunch… I like them with eggs, too.

    kate – you are going to go into climate shock lol

  4. Excuse me for commenting on this so late.

    How civilized to sell avocados with a note saying when they’ll be ready!

    I’ve taken to buying them 4 or 5 at a time – here, they come as hard as rocks in little green mesh bags. I leave them on the counter until they’re soft just at the stem end (any softer and they’re disgusting). I love to have half an avocado with just a little lemon juice and salt.

    But, I must say, I do love the sound of this pasta. And it looks beautiful too!

    Those. Are. The. Most. Spectacular. Sunsets.

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