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    Home » Recipes » Best

    Updated: Jan 15, 2022 by Marc · 18 Comments

    Shrimp and Avocado Pasta

    Savory shrimp, creamy avocado, and the bright green flavors of the pesto make for a balanced combination of flavors and textures in this easy pasta dish.
    Recipe Pin

    For me, cravings often manifest themselves as an emotional reaction to something I see, rather than from a recollection of something I've actually eaten. I was out grocery shopping the other day and as I walked through the mall connecting the grocery store to the train station, I noticed a big glossy poster outside a chain restaurant promoting a new dish. It showed a crown of giant plump shrimp, atop a mound of spaghetti tossed in a verdant green pesto.

    I'm sure the actual dish was far less impressive, but the poster did its job and snagged my attention. In fact I found myself craving those juicy coral prawns and emerald strands of pasta hours after arriving home. My lazier side briefly contemplated returning to the cafe for dinner, but past experience has taught me to be weary of the lust-inducing talents of food photographers.

    As luck would have it, I'd picked up some shrimp that day, along with some lump crabmeat. I also had an avocado that was at its prime, and since avocado and crab make for a delicious combo in sushi, I figured they should mingle nicely in pasta as well. What I didn't have, was basil to make the pesto. But who says pesto has to be made with basil? It's not like "pesto" is the Italian word for basil, and I had an abundance of other green herbs such as cilantro, flat-leaf parsley and chervil sitting in my vegetable drawer withering away.

    Actually, to be totally honest, the chervil was a bit of an afterthought. It was an aging prop i'd picked up for a photo shoot, that had outlived its usefulness as a garnish. Ironically, it was the chervil that made the dish. I'd never really thought of chervil as much more than a cute decoration; with its strong anise notes, it has the kind of flavor that could easily become overwhelming. But used sparingly, it helped tie the other herbs together and made for the perfect counterpoint to the rich avocado and savory seafood.

    I make a lot of quick pastas to get me through the week. Most of them are pretty good, and some are even good enough to get posted here, but given that my job is to come up with new recipes, it's rare for me to make a dish more than the handful of times it takes to test it. This one is one of the few exceptions I see myself revisiting.

    Be sure to check out my guide to choosing and cleaning shrimp.

    📖 Recipe

    Shrimp and Avocado Pasta

    4.50 from 2 votes
    Print Pin Discuss
    Prep Time 10 minutes mins
    Cook Time 8 minutes mins
    Total Time 18 minutes mins
    Yield 2 servings

    Units

    Ingredients 

    • 225 grams spaghetti
    • ⅓ cup olive oil
    • 10 grams flat leaf parsley
    • 10 grams cilantro
    • 4 grams chervil
    • 1 clove garlic (roughly chopped)
    • 30 grams Parmigiano-Reggiano (grated)
    • ½ teaspoon salt
    • 160 grams large shrimp (shelled and deveined)
    • 100 grams crab meat
    • 1 avocado ripe
    • 1 lemon

    Instructions

    • Bring two large pots of water to a boil and add enough salt to make the water taste like the sea. In one of the pots, boil the the pasta according to the package directions.
    • Add the olive oil, parsley, cilantro, chervil, garlic, parmesan and salt to a small food processor and process until smooth.
    • In the other pot, boil the shrimp until just cooked. The exterior will turn pink when cooked, and the flesh will go from translucent to opaque. The time will depend on the size of your shrimp, but mine took about 1 minute. Drain and cover them with plastic wrap to keep them from drying out.
    • Quarter the avocado, and then remove the pit. If your avocado is ripe, the quarters should peel easily by hand. Slice each quarter into ⅛" thick pieces and drizzle with the juice of ¼ lemon to keep them from turning brown.
    • When the pasta is done, drain it and add it to a bowl along with the shrimp, crab, avocado and pesto. Toss with tongs to coat everything evenly, then serve immediately with lemon wedges.
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      Recipe Rating




    1. Coco a.k.a. Opera Girl says

      May 26, 2013 at 11:20 am

      Ooh, this looks delicious! I love that you took your inspiration from sushi and put avocado in pasta. Avocados find their way into, well, nearly everything I cook (or don't cook, including yesterday's mango/banana/avocado smoothie), and here's yet another great application.

      Reply
    2. Nolwenn Petitbois says

      May 26, 2013 at 7:38 pm

      Can I ask a very stupid question ?
      Why don't you take the shrimp's tail off ? (told you, stupid question... but in France we don't leave them when we cook, and here in North America they are always on.. so it makes me wonder why)

      Reply
    3. kathleenditommaso says

      May 26, 2013 at 11:28 pm

      Seriously & I happen to have all the ingredients at hand. Time to get a lottery ticket. This will be in my personal "cookbook" as the "Matsumoto Shrimp & Avocodao Pasta" recipe. Along with so many others that you've turned me on to! Had Matsumoto steak last night again, with mushrooms & potatoes. So good.

      Reply
    4. kathleenditommaso says

      May 27, 2013 at 3:28 am

      Seriously & I happen to have all the ingredients at hand. Time to get a lottery ticket. This will be in my personal "cookbook" as the "Matsumoto Shrimp & Avocodao Pasta" recipe. Along with so many others that you've turned me on to! Had Matsumoto steak last night again, with mushrooms & potatoes. So good.

      Reply
    5. Marc Matsumoto says

      May 27, 2013 at 8:16 am

      Hahaha, not a stupid question at all, in fact it's a good observation. To be honest I've never giving this much thought, I guess the shrimp presents a little better with its tail on. For finger foods, it makes a lot of sense since you can use the tail to hold onto, but for plated dishes like this they're a bit of a nuisance. It's just how it's always done in the US (and Japan) and I never though to question it.

      Reply
    6. Oui, Chef says

      June 10, 2013 at 9:25 pm

      So original, brilliant and gorgeous!

      Reply
    7. Chung-Ah | Damn Delicious says

      July 21, 2013 at 3:36 pm

      Gorgeous dish! I'm sure I could eat this every day of the week!

      Reply
    8. Isabel says

      September 20, 2013 at 12:58 am

      Can I use store bought pesto?

      Reply
    9. Marc Matsumoto says

      September 20, 2013 at 5:13 am

      Hi Isabel, you're free to use any sauce you like, so I'm not really sure what you're asking?
      —
      Sent from Mailbox for iPhone

      Reply
    10. Maggie Zhu says

      March 27, 2014 at 12:07 pm

      What a lovely combination! I like avocado and shrimp in salad, but never thought I can put them in pasta too. Great idea. 🙂

      Reply
    11. jj says

      September 17, 2014 at 5:08 pm

      go easy on the olive oil...that was my mistake. If you don't like the strong taste of it use less than 1/3 cup!!!!

      Reply
    12. Marc Matsumoto says

      September 20, 2014 at 5:08 am

      Hi jj, I used a fairly mild buttery olive oil for this, if yours was more green and spicy, I could see how it might get in the way. Next time, try using something a little more mellow.

      Reply
    13. antikewl says

      March 04, 2015 at 5:30 pm

      Hi there. How many people does this recipe serve? From the measurements I'm going to assume two?

      Reply
    14. Marc Matsumoto says

      March 09, 2015 at 4:47 am

      Hi Antikewl, this makes 2 large servings, but you could probably feed 3.

      Reply
    15. Andre Bouchere says

      April 21, 2016 at 10:51 pm

      Really enjoyed this dish! The smooth creaminess of the avacado and the sweet crab meat coupled with shrimp and sauce were stellar. This is a gourmet quality dish for sure! I used Herbes De Provence instead of Chervil, but I will use Chervil next time.

      Reply
    16. Marc Matsumoto says

      April 22, 2016 at 12:31 am

      Hi Andre, I'm glad to hear you enjoyed this! It's one of my favorite quick pastas.

      Reply
    17. Nadine says

      January 11, 2020 at 6:00 pm

      Another new favorite pasta! So easy to throw together and satisfying. I’m loving the interesting pastas on your blog currently

      Reply
      • Marc Matsumoto says

        January 12, 2020 at 7:59 am

        Thanks Nadine! This is one of my favorites too!

        Reply

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