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.
Servings 2 servings
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 225 grams spaghettia according to the package directions.225 grams spaghetti
- Add the ⅓ cup olive oil, 10 grams flat leaf parsley, 10 grams cilantro, 4 grams chervil, 1 clove garlic, 30 grams Parmigiano-Reggiano and ½ teaspoon salt to a small food processor and process until smooth.⅓ cup olive oil, 10 grams flat leaf parsley, 10 grams cilantro, 4 grams chervil, 1 clove garlic, 30 grams Parmigiano-Reggiano, ½ teaspoon salt
- In the other pot, boil the 160 grams large 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.160 grams large shrimp
- Quarter the 1 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.1 avocado
- When the pasta is done, drain it and add it to a bowl along with the shrimp, 100 grams crab meat, avocado and pesto. Toss with tongs to coat everything evenly, then serve immediately with 1 lemon cut in wedges.100 grams crab meat, 1 lemon