Name: Creamy Avocado Pasta with Garlic Shrimp
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 12 oz. whole wheat pasta (gluten-free if neeeded); 2 avocados; 1/2 cup herbs/leafy greens (I used 1/2 spinach and 1/2 parsley); 6 garlic cloves, divided; Juice of 1 lemon; 1/4 cup parmesan cheese; salt/pepper; 1/3 - 1/2 cup olive oil + 1 more for cooking shrimp; 1 TBS butter (optional - can be replaced with extra olive oil); 16 oz. raw shrimp; 2 cups cherry tomatoes, halved

Ingredients

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12 oz. whole wheat pasta (gluten-free if neeeded)
2 avocados
1/2 cup herbs/leafy greens (I used 1/2 spinach and 1/2 parsley)
6 garlic cloves, divided
Juice of 1 lemon
1/4 cup parmesan cheese
salt/pepper
1/3 - 1/2 cup olive oil + 1 more for cooking shrimp
1 TBS butter (optional - can be replaced with extra olive oil)
16 oz. raw shrimp
2 cups cherry tomatoes, halved

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Instructions

PASTA: Prepare pasta according to recipe directions.
CREAMY AVOCADO SAUCE: To the base of a food processor, add avocados, herbs/leafy greens, 3 garlic cloves, lemon juice, parmesan cheese and salt/pepper to taste. Pulse 8-10 times to chop up garlic and herbs. Slowly stream in 1/3 - 1/2 cup of olive oil (depending on thickness of sauce desired).
GARLIC SHRIMP: Mince remaining 3 garlic cloves. Add 1 TBS butter and 1 TBS olive oil to skillet with garlic over medium heat. Stir continuously until butter melts. Add shrimp. Cook shrimp 1-2 minutes per side or until fully pink. Remove from heat. Do not over cook.
ASSEMBLY: Toss the pasta with the creamy avocado sauce. I like to add a little pasta, little sauce, little pasta, etc. This helps make sure that the pasta to sauce ratio is correct. You may have extra sauce or extra pasta depending on the size of your avocados. Top with shrimp and cherry tomatoes. Garnish with additional herbs if desired.

Notes

For a low carb option, serve this recipe with zucchini noodles instead of whole wheat pasta!