Shrimp and Avocado Pasta DIY Recipe (w/ step by step instructions)

We were gifted a whole bunch of avocados and were stuck eating avocado salad for days on end! So what did I do? Google, of course! This Shrimp and Avocado Pasta looked super interesting. It was actually surprisingly good – although I might be biased by the really really big and juicy shrimps. Yum!

 

DELECTABLE DISH FOR THE DAY: SHRIMP AND AVOCADO PASTA

DIFFICULTY: Easy

SERVING SIZE: Good for 5 people

COOKING TIME: 60 minutes

 

INGREDIENTS FOR THE SHRIMP AND AVOCADO PASTA

• 2 ripe avocados
• 2 tbsp Parmesan Cheese
• 1 tbsp lemon juice
• 1/4 cup olive oil
• Salt and pepper
• 500g pasta
• 2 tbsp butter
• 2 tbsp minced garlic
• 500g medium-sized shrimp, peeled and deveined (deveining takes up so much time!!)
• 1 tsp chili oil

 

STEP-BY-STEP PROCESS TO MAKE SHRIMP AND AVOCADO PASTA

• Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Use a spoon to remove the avocado from the skin.
• Add the avocado meat, the 2 tbsp parmesan cheese, 1 tbsp lemon juice into the mixer. Pulse the mixture for 1 to 2 minutes while streaming in the 2 tbsp olive oil. In between, I use a wooden chopstick to “pop” the mixture so it’ll mix better, while also scraping down the sides of the mixer with a spatula. Add salt and pepper, to taste. I think this would work better with a food processor…

• Cook the pasta until al dente. Drain, and set aside some pasta water

• In a skillet, add 2 tbsp butter over medium heat. Dump in the minced garlic and cook for 30 seconds until fragrant. Then, add the shrimp and cook until they are pink and cooked through (takes around 2 minutes per side)

• Add the cooked pasta and the avocado-parmesan sauce. Stir to combine with the noodles. Add in the 1 tsp chili oil for an additional kick.

• Serve! Bon Appetit!

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