Cilantro Lime Shrimp with Avocado Pasta
Zesty Citrus Shrimp over Creamy Avocado Linguine
Ingredients:
1 lb large shrimp, peeled and deveined
8 oz linguine or fettuccine pasta
2 ripe avocados
1/4 cup fresh cilantro, plus more for garnish
3 cloves garlic, divided (2 minced, 1 whole)
3 tablespoons olive oil, divided
2 limes (juice and zest)
1 jalapeño, seeded and finely diced (optional)
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely diced
2 tablespoons fresh lime juice
Salt and black pepper, to taste
1/4 cup reserved pasta water
1 tablespoon fresh lime zest for garnish
Directions:
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/4 cup pasta water before draining.
While pasta cooks, prepare the shrimp marinade. In a bowl, combine 2 tablespoons olive oil, juice and zest of 1 lime, 2 minced garlic cloves, half the cilantro (chopped), cumin, and red pepper flakes. Add shrimp and toss to coat. Let marinate for 10 minutes.
In a food processor or blender, combine the flesh of 2 ripe avocados, remaining whole garlic clove, juice of 1 lime, remaining cilantro, and salt to taste. Blend until smooth. With the motor running, slowly add 1 tablespoon olive oil until creamy. If needed, add 1-2 tablespoons of the reserved pasta water to reach desired consistency.
Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove from heat.
In a large bowl, toss the drained pasta with the avocado sauce, adding reserved pasta water as needed to coat evenly.
Gently fold in the cherry tomatoes and red onion.
Serve pasta topped with the cooked cilantro-lime shrimp.
Garnish with additional fresh cilantro, lime zest, and a squeeze of fresh lime juice.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 485 kcal | Servings: 4 servings