New Year's Eve Shrimp, Avocado and Lime Pasta Salad
A bright, refreshing pasta salad combining tender linguine with succulent cooked shrimp, creamy avocado, and a zesty jalapeño-lime vinaigrette. Fresh cilantro and crisp vegetables add layers of flavor and texture. This no-cook assembly makes it ideal for holiday entertaining—prepare components ahead and toss just before serving to keep the avocado perfectly fresh.
- Prep
- 20 min
- Cook
- 10 min
- Wait
- 15 min
- Total
- 45 min
- Makes
- 6 servings (about 2 cups per person)
Steps
Before you start
- Cook and cool the linguine completely ahead of time if desired
- Have cooked shrimp at room temperature or chilled (thaw if frozen)
- Prepare the vinaigrette up to 4 hours ahead and refrigerate
- Dice avocados and squeeze lime juice just before tossing the salad to prevent browning
Boil linguine
- Bring a large pot of salted water to a boil over high heat.
- Add linguine and cook according to package directions until al dente (usually 9–11 minutes).
- Drain in a colander, rinse briefly with cool water, and let sit to air-dry for 5 minutes.
- Transfer to a large serving bowl.
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Ready when: Linguine is tender but still slightly firm when bitten
Tip: Don't overcook; al dente pasta holds up better in a cold salad.
Make jalapeño-lime vinaigrette
- In a small bowl or jar, whisk together the lime juice, minced jalapeño, minced garlic, cumin, and a pinch of salt.
- Slowly whisk in the olive oil until emulsified.
- Taste and adjust for salt and acidity.
- Set aside.
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Ready when: Vinaigrette is smooth and well combined
Tip: Make this ahead (up to 4 hours) and refrigerate so flavors meld.
Combine pasta, shrimp, and vegetables
- Add the cooled linguine to the serving bowl.
- Pour the vinaigrette over the pasta and gently toss to coat evenly.
- Add the shrimp, sliced red onion, diced red bell pepper, and corn (if using).
- Toss gently to combine.
- Taste and season with freshly ground black pepper.
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Ready when: All ingredients are evenly distributed and coated with vinaigrette
Tip: Don't add avocado yet—do that just before serving to keep it fresh and creamy.
Add avocado and cilantro
- Just before serving, halve the avocados, remove the pit, and scoop the flesh into the salad bowl.
- Dice or slice the avocado directly into the bowl, or dice on a cutting board and add gently to minimize browning.
- Scatter the fresh cilantro over the top.
- Toss very gently one final time.
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Ready when: Avocado is evenly distributed and cilantro is scattered throughout
Tip: Add avocado within 15 minutes of serving to prevent browning. A squeeze of extra lime juice on the avocado slows oxidation.
Good to know
Tips
- Cooking shrimp at home: Bring a pot of salted water to a boil, add shrimp, and simmer for 2–3 minutes until they turn pink and curl. Chill immediately in ice water. This ensures perfectly cooked shrimp with no waste.
- Prevent soggy pasta: Don't dress the entire salad hours in advance. Keep the dressed pasta and vegetable mixture separate from the avocado and cilantro, and combine just before serving.
- Lime juice intensity varies: Taste your vinaigrette after a few hours—if it needs a brightness boost, add a touch more fresh lime juice right before serving.
- Make it spicy: Leave the jalapeño seeds in for extra heat, or drizzle hot sauce over individual servings for guests to customize their own spice level.
Make ahead
You can prepare the linguine, vinaigrette, and chopped vegetables (red onion, bell pepper, corn) up to 8 hours ahead. Refrigerate the pasta and vegetables separately. Combine the pasta, vinaigrette, shrimp, and vegetables up to 2 hours before serving. Add the avocado and cilantro just before bringing the salad to the table.
Storage & reheating
Refrigerate leftovers (without uneaten avocado) in an airtight container for up to 2 days. Do not freeze. Reheat briefly or serve chilled. If avocado has been mixed in, consume within 4 hours.
Substitutions
- large cooked shrimp, peeled and deveined → grilled or poached chicken breast, diced. Offers a different protein while maintaining the festive feel. Use the same weight and prepare as directed.
- ripe avocados → diced fresh mozzarella or ricotta salata. Replaces creaminess with tangy, briny cheese. Use 8 oz total and crumble or dice.
- jalapeño pepper → 1 tsp of hot sauce or a pinch of cayenne pepper. For less fresh heat. Stir into the vinaigrette instead of adding whole.
- fresh cilantro leaves → fresh parsley or basil. Cilantro can taste soapy to some; parsley is milder, basil adds an Italian note.
