Pasta with Shrimp and Avocados

Linguine with shrimp, avocado, & parmesan cheese. Season with salt, pepper, and red pepper flakes. Easy dinner, done!

If you’re like me and you luv, luv, luv avocados, then you gotta try this!


  • 1 ripe Hass avocado
  • 2 tablespoons grated Parmesan cheese, plus more for serving (optional)
  • 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 tablespoons butter
  • 2 tablespoons minced garlic
  • 1 pound medium shrimp, peeled and deveined
  • 1/4 cup chopped scallions
  • 1 teaspoon red pepper flakes

Preparation Instructions:

  • Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado in the bowl of a food processor. Add the Parmesan and lemon juice to the food processor bowl. 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.
  • Bring a large pot of water to boil. Add the linguine and cook according to the package directions. Once the pasta is al dente, drain and set aside.
  • 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 using a pair of kitchen tongs. The pasta should be evenly coated with the avocado-parmesan mixture. Taste and adjust seasoning as needed.
  • Serve immediately, with more parmesan if desired.

Makes 6 servings.


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