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.