“Pasta Shells with Uncooked Tomato, Avocado, and Shrimp” For "Wordless Tuesday"

Welcome to “Wordless Tuesday!” Where there are no stories just a fabulous and delicious recipe or two….. 

Consider the Avocado to be something of a secret sauce ingredient because it is not a typically associated with pasta.  Although avocados are never used cooked in pasta sauces, their creamy texture is enhanced by the heat of the cooked pasta. They are pared with shrimp in this recipe by adding body and a delightful distinctive flavor. Other suitable pastas for this dish are Cinese Rigata, (ridged med shells) spaghetti, orecchiette, and eliche (pasta spirals).

“Conchiglie Con Pomodoro Crudo, Avocado, E Gamberetti” or in English “Pasta Shells with Uncooked Tomato, Avocado, and Shrimp”

Ingredients:
2 1/4 lb. fresh, vine ripened tomatoes, or ripe cherry tomatoes, blanched, peeled, & cored.
3/4 lb. cooked, peeled, small shrimp, cut in half lengthwise or larger cooked shrimp, diced
1 tbsp chopped fresh basil or flat leaf parsley
1 large garlic clove, finely chopped
1/2 cup of extra virgin olive oil
Salt and freshly ground pepper to taste
1 large or 2 small ripe avocados
1 lb pasta shells or your choice of pasta

Directions:
Cut the tomatoes into quarters lengthwise then push out and discard the seeds. Cut the tomatoes into rough dice or chop coarsely. Place them in a serving bowl. Add the shrimp, basil or parsley, garlic, olive oil, 1/2 teaspoon of salt, and freshly ground pepper, to taste, to the tomato pulp. Insert a knife into the avocado at the top, where the navel is. Cut into the avocado until you reach the pit, and then make a clean incision all the way around the length of the fruit. Twist the halves in the opposite directions to open the avocado. The pit should fall right out. Peel and thinly slice each half crosswise; then cut the slices each half crosswise; next cut the slices again into small strips or dice. Add the avocado to the bowl with the other sauce ingredients. Toss to mix well and let stand at room temperature while the pasta cooks. Taste for salt before combining with the pasta. Bring 4 quarts of water to a boil and add the pasta and 1 1/2 teaspoons of salt. Cook until al dente stirring frequently to prevent sticking. Drain and toss with the sauce.
    

This recipe is taken from a cookbook that I have for a long time called, “Pasta, Recipes, and Techniques,” by “Cooking Club of America.” I have the pleasure to participate in my food blogger friend Louise‘s, “Months Of Edible Celebrations.” She is posting to her blog recipes that are taken from cookbooks, magazines, booklets, etc. on Wednesday as “Cookbook Wednesdays.” She also has posted meatball recipes that I participated in as yesterday was "National Meatball Day" So stop over at her blog and tell her that I sent you....

 
Till Next Time………

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