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TNH Test Kitchen: Creamy Avocado Parmesan Pasta with Zesty Lemon Pepper Shrimp

pasta-index-copyAs 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!


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 tasteimg_4624-copy


  1. Boil water and cook pasta according to directions, drain and set aside.
  2. 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.
  3. Combine avocado mixture and pasta in a large bowl, toss until pasta is evenly coated.
  4. In a medium skillet, melt butter over meduim heat.
  5. Add garlic and red pepper, sauté for three minutes.
  6. Add raw shrimp and lemon juice, sauté until shrimp is pink and cooked. Salt and pepper to taste.
  7. Serve pasta topped with shrimp, grated Parmesan cheese and lemon zest. Enjoy!
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