Avocado Shrimp Pasta


See, photo one

My niece, SEE

Here’s a great pasta dish you can make in under 30 minutes that uses all fresh, organic ingredients. My beautiful and talented niece, singer/musician/songwriter SEE, a Vegan, mentioned that she makes pesto substituting the cheese in the recipe with avocado. My husband and I live on an avocado and citrus orchard, and since I’m always looking for recipe ideas using avocado, my niece’s idea was the source of inspiration for this yummy dish!

Avocado Shrimp Pasta
Prep time
Cook time
Total time
  • 1 pound spaghetti pasta cooked to package instructions (wheat or gluten free pasta)
  • 1 white onion, peeled and diced
  • 3 cloves garlic, peeled and diced
  • 8 ounces of jumbo shrimp, shelled and deveined
  • 2 avocados (meat scooped out)
  • 2.5 T. extra virgin olive oil
  • ⅓ c. fresh basil
  • freshly squeezed juice from 1 lime
  • ⅓ c. Chardonnay
  • garlic salt
  • red chili pepper flakes
  • shredded Parmesan Romano Cheese
  1. In a large pot, boil the pasta to package directions.
  2. In a skillet on the stove top, sauté the onions and garlic in 1½ T. olive oil until slightly golden.
  3. Add in shrimp. Mix and sauté for a few minutes.
  4. In a Cuisinart, add the scooped avocado meat, 1 T. extra virgin olive oil, fresh basil, ½ freshly squeezed lime juice, Chardonnay. Blend. Set aside.
  5. When pasta is done, drain.
  6. Place pasta back in the pot, add in the avocado mixture and shrimp, onions and garlic. Toss.
  7. Add in garlic salt and red chili pepper flakes to taste.
  8. Top with freshly grated Parmesan Romano Cheese. (optional)
© 2015, Maryann Ridini Spencer, SimplyDeliciousLiving.com

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SeethreeSee, photo two


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