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!