Shrimp Avocado Pasta
Shrimp Avocado Pasta, a light and delight summer pasta with shrimp, corn and avocado sauce. And best of all, it takes very little time to make.
One of my favorite kitchen gadgets! Fresh homemade pasta is so much better than those box pasta, and it takes only 2-5 minutes to cook depending on the thickness of the pasta. A batch of pasta for 3 takes 10 minutes to make.
As the pasta machine is busy working, sauteed the shrimp in butter, olive oil and garlic. Shrimp doesn’t take long to cook, so pay close attention, you don’t want rubbery shrimp.
I like corn. Do you? You don’t have to add corn, but I like the color, sweetness and texture corn brings to a dish. I also add chopped cilantro and scallion for flavor. Season with salt, pepper and a little bit Chipotle spice.
Cut avocado in half and remove the pit, then scoop out avocado. Put avocado in a food processor, then add cilantro, fresh squeezed lime juice. Season with salt and pepper to taste.
Shrimp and Avocado Pasta
- 1 Ripe Avocado
- 1 small bunch Cilantro chopped
- 1 tbsp Butter
- 2 tbsp Olive Oil
- 3 Cloves Garlic minced
- 1 Lb Shrimp peeled and deveined
- 4 Scallions chopped
- 1 Lime juiced
- Salt and Pepper to taste
- 10 oz Pasta of your choice
- 2 Cups Corn (optional)
Over medium to high heat, add butter and 1 tablespoon of olive oil. Add garlic and cook till fragrant. Add shrimp till slightly pink, add corn and cook for another 2 minutes, add scallion, half of the cilantro, salt and pepper to taste
Bring a large pot of water to boil, add some salt. Cook Pasta. Since I am using fresh homemade pasta, this only takes 3-5 minutes. Dry pasta takes longer, cook according to instruction on box.
Cut avocado in two halves, scoop out the avocado and put in food processor. Add lime juice, cilantro, salt, pepper, remaining olive oil, pulse till it forms a paste.
Mix pasta, shrimp, and avocado sauce; and serve