01 August 2013

Avocado-Shrimp Pasta


I've recently become a huge fan of avocado (I know, how crazy am I for not loving it before!?) and I've been trying to think of a way to incorporate it into a meal other than guacamole. After a lot of research and not seeing combinations I was completely thrilled with I decided to take elements from a few and come up with my own. I think the pasta taste best with the noodles/shrimp/corn a little warm; but the pasta taste great cold out of the fridge as well!

Ingredients you'll need:

(1) Avocado
(2) Garden tomato (mine came from my Dad's beautiful garden, I love getting his fresh veggies!)
(3) One lime
(4) Corn on the cob
(5) Cilantro
(6) Pasta of choice (I prefer linguine)
(7) Olive oil
(8) Butter
(9) Salt & pepper
(10) Red pepper flakes
(11) Shrimp (I like to use pre-cooked shrimp, makes the prep/cooking easier)

First off, I boiled my pasta while cutting up all my other ingredients and letting my shrimp thaw some. Once cooked I used tongs to transfer the pasta from the pot to a bowl to cool some (using tongs instead of straining help the pasta retain some of the pasta water). While the pasta cooled a little I boiled my corn and sauteed my shrimp in oil, butter, salt and pepper, and the red pepper flakes. After removing the corn from the cob I then combined everything in the same pot. I drizzled olive oil and some of the butter/red pepper left-overs from the shrimp to onto the mixture keep the pasta from being dry. Lastly top I top it with salt and pepper, cilantro, and squeezed some fresh lime over it.

Do any of you have other fresh recipes using avocados? I'd love to try some out!


2 comments:

  1. Umm, so this looks amazing!! I know what I'm cooking tonight! xo

    ReplyDelete

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