Fusilli With Shrimp, Avocado &
Chimichurri Sauce

Avocado Pesto is a smooth and creamy pesto sauce that you’re going to want to give a shot. And its the perfect companion for this linguine with garlic shrimp dish!

Doin’ my first gardening project with a raised garden in the backyard, I was finally reaping the benefits of my basil bushes.Nothing beats fresh basil, and what better way to use it than in a avocado pesto sauce.

Don’t get me wrong, nothing beats a solid pesto recipe. But if you want to add a little something to your pesto sauce on your next pasta night, add avocado.

I love shrimp. Its a busy weeknight meals savior. Shrimp cooks in like 4-5 minutes, which IS faster than it takes for the linguine to boil.

Unless you’re using fresh pasta, then you have a quickest ingredient cookoff.

Serves 4

  • COOK TIME: 10 MINUTES
  • TOTAL TIME: 20 MINUTES
  • PREP TIME: 10 MINUTES

INGREDIENTS

For the Avocado Pesto

  • 1/2 cup pine nuts
  • 1 avocado
  • 2 cups fresh basil
  • 3/4 cup olive oil plus more for desired texture
  • 2 cloves garlic
  • 1/4 cup fresh parmesan
  • 1/2 lemon juiced
  • 1 tsp kosher salt
  • For sauce, place cilantro, oregano, garlic, salt, red pepper flakes, paprika, lime juice and vinegar in bowl of food processor. Pulse 5 to 10 minutes to chop herbs. Add avocados; process until mixture is very smooth.
  • 1/2 cup pine nuts
  • 1 avocado
  • 2 cups fresh basil
  • 3/4 cup olive oil plus more for desired texture
  • 2 cloves garlic
  • 1/4 cup fresh parmesan
  • 1/2 lemon juiced
  • 1 tsp kosher salt

FOR THE PASTA

  • 8 oz linguine fresh if possible
  • 2 tbsp butter
  • 2 cloves garlic
  • 1/2 lemon
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 cup cherry tomatoes sliced

INSTRUCTIONS

FOR THE PESTO

  1. Toast pine nuts over medium heat until aromatic – about 2 minutes.
  2. Place pine nuts, avocado, basil, olive oil, garlic, Parmesan, juice from lemon and salt in a food processor. Pulse until blended. If too thick, add more olive oil until desired texture is reached. Set aside.

FOR THE PASTA

  1. In a medium sauce pan, saute butter and garlic over medium heat. Add shrimp and bring up temperature. Cook shrimp until opaque, about 4 minutes.
  2. Bring a pot of boil in water, then cook linguine to package instructions
  3. Add in 1/2 cup of pesto to linguine, stir in tomatoes and shrimp. Add more pesto to taste and serve. Enjoy

Leave a Reply

Your email address will not be published.