Avocado Pasta with Garlic Shrimp

Avocado Pasta with Garlic Shrimp
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TOTAL TIME :30mins
  • 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
  1. Cook pasta according to package directions. Toss with 1 tablespoon olive oil to keep noodles from sticking. Set aside.
  2. In a food processor, combine avocados, 2 whole cloves garlic, 1 teaspoon salt and lemon juice. Puree until smooth and set aside.
  3. 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.
  4. Add shrimp and cook, stirring occasionally, until completely pink throughout but still tender. This takes approximately 5-8 minutes.
  5. 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.
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