Shrimp and Avocado Pasta

So it’s no secret that I’m currently obsessed with avocados. I hope you like avocados too because you’ll notice a lot of green-hued dishes this week. That’s right, we’ve decided to make this avocado week on the blog! In some recipes the avocado plays a supporting role, while in others, it is the star of the show.

I’m a pasta girl. There are so many variations and options available, plus it’s usually simple to throw together. My go-to pasta dish is usually anything with shrimp. So given my previously mentioned obsession with avocados, I couldn’t make this dish soon enough. Girl’s night last week was the perfect excuse! I loved the light, but creamy avocado and Parmesan sauce. The red pepper flakes lent some unexpected heat to the dish, and the garlicky shrimp was the perfect topping!

Shrimp & Avocado Pasta

Stay tuned for (at least) 6 more recipes involving avocados this week!


Shrimp and Avocado Pasta

1 ripe Hass avocado, peeled
2 T grated Parmesan cheese, plus more for serving 1 tablespoon fresh lemon juice
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper to taste
1 pound linguine
2 T butter
2 T minced garlic
1 pound medium shrimp, peeled and deveined
1/4 cup chopped scallions
1 tsp red pepper flakes

1. Place the avocado in the bowl of a food processor. Add the Parmesan and lemon juice. Pulse the mixture for 1 to 2 minutes while streaming in 2 tablespoons of the olive oil until smooth and creamy. Scrape down the sides of the food processor bowl with a spatula as needed. Season the sauce with salt and pepper. Set the avocado mixture aside.

2. Cook linguine according to the package directions. Once the pasta is al dente, drain and set aside.

3. Add the butter and remaining 2 tablespoons olive oil to a large skillet over medium heat. Add the garlic and cook for 30 seconds. Add the shrimp and cook until they are pink and cooked through, about 2 minutes per side. Add the scallions and red pepper flakes and stir to combine. Add the cooked pasta and the avocado-Parmesan sauce to the shrimp mixture and toss to combine. The pasta should be evenly coated with the avocado-Parmesan mixture. Taste and adjust seasoning as needed.

4. Serve immediately, with more Parmesan if desired.

5. Enjoy!!!

Source: Absolutely Avocados by Gaby Dalkin; via Kevin and Amanda

Posted by at July 28, 2013
Filed in category: Food, Main Dish, Pasta, Seafood,

One Response to Shrimp and Avocado Pasta

  1. Tatiana says:

    It was delicious and since I’m also a pasta girl…..I was soon excited!!

Leave a Reply

Your email address will not be published. Required fields are marked *