Warm Pasta Salad with Shrimp and Avocados; seasons — 7 Comments

  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.