Go Back
+ servings

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.
Course Entree
Cuisine Best, Italian
Level Beginner
Main Ingredient Pasta, Shellfish
Diet Low Sugar, Pescatarian
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 2 servings


  • 225 grams spaghetti
  • 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


  • 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 1/8" thick pieces and drizzle with the juice of 1/4 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.