Avocado Pasta with Garlic Shrimp

COMMENTS

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    [ID] => 6848
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    [post_date] => 2015-03-16 09:57:16
    [post_date_gmt] => 2015-03-16 15:57:16
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    [post_title] => Avocado Pasta with Garlic Shrimp
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    [post_modified] => 2017-03-24 17:23:59
    [post_modified_gmt] => 2017-03-24 23:23:59
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03.16

Last week, I had the pleasure and privilege of spending five days in San Diego with some of my favorite people in the world. I returned home glowing with a renewed sense of calm, and a reinforced respond for the healing power of fresh, local whole foods.

The Gold Coast isn't called such simply because of its wealth in rocks and stones. It also boasts a wealth of produce that us East-Coasters can only imagine in our wildest dreams. Farmers Markets host an array of chromatic colors, as vibrant as they are varied. You can taste the health of the soil in each bite of watermelon-apple (yes!), in the rich hues of red walnuts (double yes!) and particularly, in the king of California: The AVOCADO.

On this side of the country, avocados are a rarity and a pretty penny. San Diego advertises its avocado bounty with street signs of "25/$5". If I hadn't learned my lesson traveling with bananas (just.bad), I would have hosted them happily in my suitcase.

Avocados have an unctuous richness and versatility that is unique among produce. They are just as much at home in sweet and savory preparations and in every meal of the day. Whenever avocado presented itself in San Diego, I obliged. I also applied this rule to seafood, which would have been arguably more disastrous as a stowaway than the soft green fruit. In California, the fresh catch of the day truly meant fresh, and I was reminded of the joy of marine proteins while there.

When I arrived home, I knew I wanted to carry my experience with me through the next dish I prepared, and this simple pasta was born. If you make sure to get the best quality ingredients available (namely, again, fresh), they will speak for themselves. This is a perfect meal to herald the Spring but still receive the comfort of a pasta dish, which is so appropriate for chilly months. If you want a low-carb version, simply use a spiralizer or a vegetable peeled to create noodles using zucchini. The addition of garlic in the shrimp and avocado sauce creates an irresistible aroma, and you will enjoy cooking this easy dish as much as eating it. Ok, almost.

I also want to use this opportunity to give a shout-out to my friend Carly, who owns an instagram account called @thepreggerspantry. Carly and her husband Adam (and their adorable son Rio) hosted me in San Diego at their breathtaking home, and it was such a treat to get to know her better. @thepreggerspantry offers healthy, natural living tips for pregnant and new moms, and her life is a true embodiment of functional medicine. Definitely take some time to check out her account!

TOTAL TIME :30mins

5-6servings

INGREDIENTS

2 large ripe avocados (peeled and pitted)
2 cloves garlic (peeled and whole)
2 cloves garlic (peeled and minced)
1 1/2 teaspoons sea salt
2 tablespoons lemon juice (approx 1 lemon)
2 tablespoons extra-virgin olive oil
1 tablespoon butter (preferably grassfed)
1 1/2 lbs wild shrimp (peeled and deveined, fresh or thawed frozen)
8 ounces pasta of choice (I used brown rice by Lundberg)
1/2 cup pistachios (roasted, can be salted or not)
Optional: fresh parsley

DIRECTIONS

Cook pasta according to package directions. Toss with 1 tablespoon olive oil to keep noodles from sticking. Set aside.
In a food processor, combine avocados, 2 whole cloves garlic, 1 teaspoon salt and lemon juice. Puree until smooth and set aside.
Heat a large skillet to medium and add butter and olive oil. When butter has melted, add minced garlic and sauté until fragrant and softened, approximately 1 minute.
Add shrimp and cook, stirring occasionally, until completely pink throughout but still tender. This takes approximately 5-8 minutes.
Turn off heat and add cooked noodles and all of your avocado sauce. Stir to coat evenly and serve with a sprinkle of pistachios and parsley.

disqus_zzLHRmXbrc

Where do you buy your shrimp and other seafood in Nashville? I have almost always been disappointed in the quality.
- llbalanced
  
  Hi! I go to Whole Foods and I make sure to ask lots of questions about when it came in and I also ask to smell everything and touch it before I buy it. Probably annoying for them, but it works! I’ve also had some success at Costco.
Carly Zuffinetti

LaLa I’m so happy you loved California, that means you will come visit more often! xoxo
- Lauraleabalanced
  
  Yes yes! We miss you guys already.
Alexandra Squire Saunders

Making this for the fourth time tonight. Very well received by brother and hubs. Basically all my favorite things in one recipe.
- Lauraleabalanced
  
  Squire, this is awesome! I’m so glad your fam has received it well, boys especially! Thanks for making it xoxo