I've always loved creamy pasta sauces. Fettuccine Alfredo is one of my favorite dishes, however I don't eat it very often at all because of the high calorie and fat content. But I do love the creamy goodness! This avocado option is a great and healthy(er) substitute. Plus, you get the added deliciousness of avocados! Shrimp adds an extra dimension of texture, flavor and protein! One more thing, this dish can be ready in 20 minutes!
Adapted from Oh She Glows
Yields: 3-4 servings
Total Time: 20 minutes
1 medium ripe avocado, pitted
1/2 lemon, juiced + zest to garnish
2-3 garlic cloves
1/2 teaspoon kosher salt
1/4 cup lightly packed fresh basil (optional)
2 Tablespoons extra-virgin olive oil
2 servings/6 oz. of your favorite pasta
Freshly ground black pepper, to taste
1/2 pound uncooked shrimp, peeled and de-veined
Cook pasta according to package instructions.
While pasta is cooking, make the sauce by placing garlic cloves, lemon juice and olive oil in a food processor. Process until smooth. Add the avocado, basil and salt. Process until smooth and creamy.
In a medium saucepan over medium heat, pour 1-2 tablespoons olive oil. Add shrimp and sprinkle lightly with salt and pepper. Cook for 3-4 minutes, turning halfway, until shrimp is pink all over. Remove from heat.
When pasta is done cooking, strain and place in a large pasta bowl. Pour on sauce and and toss until fully incorporated. Add cooked shrimp on top and garnish with lemon zest and black pepper. Serve immediately.
Cook's Note: This pasta does not re-heat well due to the avocado in the sauce.