This week’s meal of the week, I tried out a creamy avocado pasta with shrimp, and it was actually really good. That is coming from someone who doesn’t like avocados that much (they are starting to grow on me).
The real key to this recipe is making sure your put the avocado sauce over some heat for about 5-10 minutes. This will release some of those oils in the avocado, giving is a creamery consistency.
– Shrimp (as much as you want – I think I did about 20 small pieces for me. I also do raw shrimp, so it takes a little longer to cook)
– Olive Oil
– Pasta (I used protein pasta)
– black pepper
- Season your shrimp to your liking (I usually do salt and pepper). Set the oven to 405 and let the shrimp cook in there for about 10 minutes or until the shrimp has turned into the shape of a C. When the shrimp is cooking, work on the sauce and get your pasta water to a boil.
- When the shrimp is done in the oven, bring it to a skillet with high heat to get a sear. Sear each side for 30 seconds to a minute.
- In a food processor, add ½ a garlic clove, 1 avocado, 1-2 tablespoons of olive oil, and a few basil leafs chopped up. If the mixture isn’t getting creamy enough, add in a touch more of olive oil or some water.
- Once you have made your avocado sauce, put it over low heat for about 5-10 minutes (I do this over the duration of the pasta cooking).
- Add the pasta of your choice to the boiling water. Let this cook until your liking, I liked mine al dente.
- Add the pasta to the avocado sauce and add in the shrimp. Mix around until the sauce has been evenly distributed.
This nutritional content is based on if you had 2oz of protein pasta, 1 avocado, 1 tablespoon of olive oil, 10oz of shrimp, 1 few basil leaves, and half a garlic clove.
– 53g Carbs
– 40 g fat
– 50 g protein
– Calories – 749