Saturday, 26 October 2013

Healthy Creamy Avocado Shrimp Pasta

One word can be used to describe this dish: FRESH! After the first bite, I'm sure that will be your first thought. The mix of avocado and fresh lemon in this creamy pasta dish creates the most amazing blend of flavors. This creamy avocado sauce was inspired by this recipe. This sauce can be used in many different dishes but I personally love it combined with shrimp.



To make the sauce, in a blender, combine half of an avocado, the juice of half a lemon, a third cup of unsweetened almond milk, one tablespoon of basil paste (or one quarter cup fresh basil), one teaspoon of extra virgin olive oil, one chopped clove of garlic and salt and pepper to taste. Blend until smooth and put aside.


Next, you'll cook your pasta. My favorite is the Catelli Whole Wheat Egg White Noodles but you can use any type of pasta. I like using two third cups of cooked pasta per serving but if you feel like using more, there will be enough sauce! 


Heat up a skillet, drizzle with one teaspoon of extra virgin olive oil, and add half a cup of sliced mini bella mushrooms and a quarter cup of diced red onion. Cook for 5 minutes, then add in one cup of thawed shrimp. Cook for an additional 5 minutes. 

Once shrimp and veggies are finished cooking, mix together with pasta and avocado sauce. Garnish with lemon zest and serve. 


Healthy Creamy Avocado Shrimp Pasta 
Makes 2 servings

Ingredients:

Sauce:
1/2 Avocado
1/2 Lemon, juiced
1/3 cup Unsweetened almond milk
1 tbsp Basil paste ( or 1/4 cup fresh)
1 tsp Extra virgin olive oil
1 Garlic clove, chopped
Salt and pepper to taste
Lemon zest for garnish. 

Pasta:
1 1/2 cup Whole wheat egg white noodles, cooked
1 cup Shrimp, thawed
1/2 cup Mini bella mushrooms, sliced
1/4 cup Red onion, diced
1 tsp Extra virgin olive oil
Salt and pepper to taste

Instructions:

Sauce - 
  1. Combine all ingredients in a blender. Blend until smooth.
Pasta -
  1. Cook pasta following directions on package. 
  2. On medium heat, heat up a skillet and drizzle with olive oil.
  3. Add mushrooms and onions. Cook for 5 minutes.
  4. Add shrimp to skillet, add salt and pepper to taste. Cook for an additional 5 minutes.
  5. Add shrimp and veggie mix to pasta. Mix in with avocado sauce. Garnish with lemon zest. Serve. 
Makes 2 servings. Each serving is approximately 290 calories per serving.