As far as I’m concerned, you can never have too much guac. I understand, however, that the avocado is a beautiful and versatile fruit, so this week I made it my mission to take my favorite taco topper a little further. This pasta dish is perfect for a week night dinner or a weekend lunch; filling enough to get you through the day but light enough to not leave you feeling groggy. Follow our recipe for a pairing with crispy, zesty shrimp, or top your Creamy Avocado Parmesan Pasta with your favorite source of protein for a personalized meal. Happy cooking, ‘Cats!
Ingredients
Creamy Avocado Parmesan Pasta
1 box angel hair pasta
2 ripe avocados, pitted and scooped
1 lemon, juiced
2 cloves garlic, minced
1/4 cup olive oil
1/4 cup grated Parmesan cheese
salt and pepper to taste
Zesty Lemon Pepper Shrimp
1 lb raw shrimp, peeled and deveined
4 tbsp butter
2 cloves garlic, minced
1 lemon, juiced
red pepper flakes
salt and pepper to taste
Directions
- Boil water and cook pasta according to directions, drain and set aside.
- Place avocado, lemon juice, garlic, olive oil and Parmesan cheese in a blender or food processor. Mix until smooth. Add salt and pepper to taste.
- Combine avocado mixture and pasta in a large bowl, toss until pasta is evenly coated.
- In a medium skillet, melt butter over meduim heat.
- Add garlic and red pepper, sauté for three minutes.
- Add raw shrimp and lemon juice, sauté until shrimp is pink and cooked. Salt and pepper to taste.
- Serve pasta topped with shrimp, grated Parmesan cheese and lemon zest. Enjoy!
