Creamy Avocado Pasta with Shrimp

You know that Klout thingy?  I don’t really know what it is.  But social media makes me feel inadequate enough without assigning a numerical score to my coolness so mostly I’m ignoring it.

At one point I signed into it, though, and apparently I am influential about pasta.  PASTA!  Can you believe it?!  I had no idea!

Influential or not, my little heart sings with victory when I come up with a light, tasty pasta recipe that can be made in the time it takes for the water to boil and pasta to cook, like my Easy Eggplant Pasta or Pasta Puttanesca with Scallops.

There are so many alternatives out there to a nutritionally void plate of white flour, too.  I tend to go for the Ancient Harvest quinoa pasta brand, but there are many others made with brown rice and millet and all the other hippie shit I love.

Most of the hippie-grain pastas come in 8 oz.  packages, which I love because it makes it easier to control portions without having to think about it too much.  By the way, I hate the phrase ‘portion control’.  It makes me think of those heinous 100 calorie packs.  I hate those, too.

When I first saw today’s recipe on Oh She Glows I thought, hmmm, really?  Is this just going to taste like pasta covered in guacamole?  Which actually doesn’t sound that bad, in an I’m-getting-my-period kind of way, but that wouldn’t be enough for me to share it here.

What a lovely surprise it was when found that it tastes rich, fresh, and bright.  Even when you add broiled shrimp like I did, it comes together in a heartbeat.  It’s tastes every bit as decadent as the Fettuccine Alfredo that made me puke at Epcot Center when I was six and still manages to be healthy.

It’s not trying to taste like junk food, though.  Healthy food that tries too hard is another thing I hate!  I’m full of hate today… what kind of hippie am I?

Creamy Avocado Pasta with Shrimp

Adapted from Oh She Glows


6 oz. long pasta (I used Ancient Harvest Quinoa Linguine)
1.5 medium ripe Avocados, pitted
1/2 lemon, juiced, plus some zest to garnish
2-3 garlic cloves
¼ cup fresh Basil and Parsley, mixed
2 T olive oil, plus some extra to brush on shrimp
salt and pepper to taste
12-16 oz. shrimp, peeled & deveined
a sprinkling of crushed red pepper and garlic powder

Yield:  2 servings

Prep Time:  5 minutes

Cook Time:  15 minutes


  • Preheat your broiler.
  • Cook pasta according to package instructions.
  • Add garlic, lemon, olive oil, avocado, basil, salt and pepper to your food processor.  Process until smooth and creamy.
  • Place shrimp on a greased cookie sheet and brush with olive oil.  Season to taste with garlic powder, crushed red pepper, salt and pepper.
  • Put shrimp under the heated broiler for 5-7 minutes, or until they turn pink and feel just barely firm to the touch.
  • By now, your pasta should be cooked.  Place your hot pasta in a bowl with your avocado sauce and shrimp and toss until well coated.
  • Garnish with lemon zest and any leftover chopped herbs.  Serve immediately.


You don’t want to reheat this because of the avocado.  But you won’t have any leftover anyway!  Also, the lovely Correne Omland added tomatoes to this when she made it and loved it – I haven’t tried it yet, but sounds like a great suggestion for to make this vegetarian and still feel like a substantial meal!

22 Responses to Creamy Avocado Pasta with Shrimp
  1. […] foods  – like Creamy Avocado Pasta with Shrimp, Coconut Shrimp Millet, and Goat Cheese Quinoa with Sun-Dried Tomatoes and […]

  2. Cat @ Breakfast to Bed
    February 27, 2012 | 12:52 pm

    your posts aren’t hitting my email anymore!! fiddle faddle! I actually made oh she glows version! I LOVVVE it.

    • Marla
      February 27, 2012 | 8:36 pm

      oh SHOOT! i’m still seeing your email address on the list and all looks well, i wonder what the problem could be? thanks for letting me know, i’m going to see if the next post goes out okay and take it from there. and this is a genius recipe, oh she glows changed my pasta life!!!

  3. Robin Lynn Brooks
    February 23, 2012 | 3:45 pm

    This sounds so up my alley and creamy delish!

    Don’t you just love it when ya’ read a recipe and the mouth starts to watering? Even better… I’ve all the stuff to make it!

    • Marla
      February 23, 2012 | 6:21 pm

      Yaaaay!!! Thank you!!! That’s one of my favorite things about this recipe too – just a few simple ingredients that you’re very likely to have on hand. :) Enjoy!!

  4. Jacqueline Gates
    February 23, 2012 | 3:16 pm

    While this domestic goddess has always used artisan pastas (I love Ancient Harvest too!), I’ve never even heard of combining it with avocado!

    Gotta try this … and then all the other ones I’ve found on your site.

    Oh and I just adore your hippie-esque, happy humour and really, it’s just so exciting to find someone who has as much FUN in the kitchen as I do.

    Bliss-ings and munchies,
    the goddess known as Jacqui

    • Marla
      February 23, 2012 | 5:47 pm

      Goddess Jacqui, thank you so very much, you write the best comments. I think you’ll love the avocado as a sauce – it really does a beautiful job of being a creamless cream sauce without tasting all fakey fake. I’m so glad that you have lots of kitchen fun too!!!

  5. Tanja @ Crystal Clarity
    February 23, 2012 | 3:15 pm

    Hi Marla – trying to comment a second time because I THINK I’ve cracked the “not being able to comment” puzzle (maybe? please? pretty please?)

    The recipe sounds divine, and I can TOTALLY see you as the go-to authority for all things pastafarian 😀

    • Tanja @ Crystal Clarity
      February 23, 2012 | 3:19 pm

      Yay! Technique worked! Hah! Take that, WordPress – you can’t stop the comment signal!!!! (OK, I should probably lay off the caffeine for the rest of the day now)

      • Marla
        February 23, 2012 | 5:45 pm

        Thank you lovely Tanja, LOL to Pastafarian and YAY YAY YAY I am so excited that you slayed the comment eating beast!

  6. Jackie
    February 23, 2012 | 12:07 pm

    Marla I love the sound of this, though I’m with Elinor and I’ll forego the beasties. I know that when I make one of your recipes I’ll be feeding myself with your joyful sense of humour as well as tasty ingredients. Your tone is just right, love it! xxx

    • Marla
      February 23, 2012 | 5:44 pm

      hehehee.. beasties! I love that. :) Thank you soooooo much, Jackie… It makes me so happy to think of feeding people with my sense of humor when they make one of these recipes.

  7. Dominee
    February 23, 2012 | 10:58 am

    I don’t know what I love more, your recipes or your awesome way of writing. Both, methinks! This looks so yummy!

    • Marla
      February 23, 2012 | 5:42 pm

      Awwww, Dominee! You made my day, thank you so much you beautiful girl you!

  8. samantha jenkins
    February 23, 2012 | 6:07 am

    Wow I had no idea about ‘Klout’ – I’ve not looked at it but it sounds somewhat grim :(.
    Now I love pasta (er, the bad stuff …sometimes I do wholewheat, but I’ve never tried quinoa) …and these recipes sound great. I LOVE avocado and the scallop one sounds divine too. Thanks for sharing – I’m gonna try these, but being a bad girl I might have to go with white pasta for now :-}

    • Marla
      February 23, 2012 | 5:42 pm

      thank you so much for reading and commenting, Samantha! And no worries, if white pasta is your thing eating it could never make you a bad girl. :)

  9. Karina
    February 23, 2012 | 5:03 am

    I LOVE avocado pasta!! I usually just mix it with my pasta and add lots of black pepper and lemon juice but next time I’ll try your “real” receipe with all the other stuff + the prawn. Thank you for sharing!

    • Marla
      February 23, 2012 | 5:40 pm

      yaaaaay Karina! Thanks! I like your version too, or really anything with lots of black pepper and lemon juice. I love it when people say ‘prawn’ instead of shrimp, too.

  10. Gina
    February 22, 2012 | 10:03 pm

    This looks and sounds yummy Marla! I love getting new recipes :). And what kind of hippie are you… awesome & unique one!

    • Marla
      February 23, 2012 | 5:39 pm

      You are too sweet, Gina! Thank you. I’m so glad I could add a recipe to your collection. :)

  11. Elinor
    February 22, 2012 | 12:58 pm

    No prawns for me (all those wriggly legs freak me out, and I don’t generally eat things with exoskeletons – call it a personal eccentricity), but that looks yummy!

    • Marla
      February 22, 2012 | 4:35 pm

      Thanks so much Elinor and you crack me up with your exoskeleton-free dietary habits!

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I'm Marla Hamilton, and this is my blog. I write it because I want to make it very easy for you to feel healthy and great about yourself.Read more about me here.
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