SHRIMP & AVOCADO PASTA
A creamy avocado and parmesan sauce is tossed with fresh pasta and loads of buttery, garlicky shrimp in this tasty Shrimp & Avocado Pasta recipe! It's to die for.
Provided by Kevin & Amanda
Categories Dinner
Time 25m
Number Of Ingredients 11
Steps:
- Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado in the bowl of a food processor. Add the Parmesan and lemon juice to the food processor bowl. Pulse the mixture for 1 to 2 minutes while streaming in 2 tablespoons of the olive oil until smooth and creamy. Scrape down the sides of the food processor bowl with a spatula as needed. Season the sauce with salt and pepper. Set the avocado mixture aside.
- Bring a large pot of water to boil. Add the linguine and cook according to the package directions. Once the pasta is al dente, drain and set aside.
- Add the butter and remaining 2 tablespoons olive oil to a large skillet over medium heat. Add the garlic and cook for 30 seconds. Add the shrimp and cook until they are pink and cooked through, about 2 minutes per side. Add the scallions and red pepper flakes and stir to combine. Add the cooked pasta and the avocado-Parmesan sauce to the shrimp mixture and toss to combine using a pair of kitchen tongs. The pasta should be evenly coated with the avocado-Parmesan mixture. Taste and adjust seasoning as needed.
- Serve immediately, with more Parmesan if desired.
Nutrition Facts : Calories 536 calories, Sugar 2.4 g, Sodium 153.2 mg, Fat 21.1 g, SaturatedFat 5.1 g, TransFat 0 g, Carbohydrate 61.3 g, Fiber 5.2 g, Protein 26.7 g, Cholesterol 133 mg
AVOCADO, SHRIMP, AND TEQUILA FETTUCCINE
A light and fresh pasta dish perfect for warmer weather.
Provided by Christin Mahrlig
Categories Main Course
Number Of Ingredients 18
Steps:
- Bring a large pot of water to a boil. Salt the water and add pasta. Cook until al dente. Drain.
- In a large pan, heat olive oil and 1 tablespoon butter over medium-high heat. Season shrimp with salt and pepper and sprinkle with cumin and paprika. Add shrimp to pan. Cook until pink on bottom and flip over. As soon as you get them flipped, add shallots and garlic. Then add tequila and carefully tilt the pan to ignite the tequila (if you have a gas stove). The flames can go pretty high so make sure your face is nowhere near the pan! Note: it's not necessary to light the tequila. Most of the alcohol will still burn off and it will taste pretty much the same.
- Remove shrimp and set aside. Add chicken broth and simmer until reduced in half.
- Add heavy cream, lime zest, and red pepper flakes and simmer 1 minute. Season sauce to taste with salt and pepper.
- Add tomato and 2 tablespoons butter. Turn heat off, stir to incorporate the butter and add fettuccine and shrimp to pan. Toss to coat fettuccine.
- Divide into serving bowls and top with avocado and cilantro.
Nutrition Facts : Calories 703 kcal, ServingSize 1 serving
PASTA WITH TEQUILA, AVOCADO AND SHRIMP
Steps:
- Puree tomatoes in a blender until smooth, adding a tablespoon or 2 of water if dry. Reserve.
- Fill a large stockpot with water and bring to a rolling boil. Add salt and pasta and cook until al dente, about 8 minutes. Drain in a colander.
- Melt 4 tablespoons of butter in a large skillet over high heat. Saute shrimp with salt, pepper and red pepper flakes until pinkorange, about 1 minute per side. Add tequila and flambe. With a slotted spoon, transfer shrimp to a platter, leaving butter in pan.
- Add reserved tomato puree, bring to a boil and cook until reduced by about one third. Adjust seasonings to taste.
- Break apart remaining butter into small pieces and stir into sauce along with shrimp. Once smooth, remove from heat, and ladle over bowls of warm fettuccine. Garnish with avocado and chopped cilantro. Serve immediately.
TEMPURA AVOCADO WITH SHRIMP
Steps:
- In a medium saute pan heat 3 tablespoons oil. Add the red onion, ginger, and garlic and saute for 3 minutes. Then add the shrimp, cook for 2 minutes, and then add the bok choy, cabbage, bell peppers. Cook for another 5 minutes to wilt. Deglaze with mirin. Toss in sesame oil, soy sauce, black pepper, salt and green onions. Let mixture cool in a bowl.
- Preheat Dutch oven with oil to 350 degrees F. Mix tempura batter with ice cold water. (pancake batter consistency)
- Hollow out 2 tablespoons of avocado from center, add 1/8th of cooled shrimp mixture to cavity of avocado, mixture should sit in avocado securely with only 1/2 to 1/4 of mixture standing out of avocado. Firmly press the mixture into the avocado. Holding the avocado with shrimp mixture, dip entire unit into batter and gently lower into the oil. Cook for 2 to 3 minutes or until golden brown. When cooked, remove and let drain on paper towels, serve hot.
- Drizzle with sweet chili sauce, and sprinkle with black sesame seeds.
SHRIMP WITH AVOCADO "CEVICHE"
Steps:
- In a medium bowl, combine shrimp, lime juice, pico de gallo, and cilantro. Let stand 5 to 10 minutes. Add diced avocado and toss to combine. Season, to taste, with salt and pepper. Serve immediately.
TEQUILA SHRIMP
Steps:
- Melt butter in a large skillet over medium heat. Saute garlic until light brown. Place shrimp in the pan, and cook for 3 minutes.
- Pour in tequila, and season with cilantro, salt, and pepper. Cook for 2 more minutes.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 1.7 g, Cholesterol 156.6 mg, Fat 7.9 g, Fiber 0.1 g, Protein 19.8 g, SaturatedFat 3.2 g, Sodium 173.6 mg, Sugar 0.1 g
SHRIMP AND AVOCADO FETTUCCINE
Make and share this Shrimp and Avocado Fettuccine recipe from Food.com.
Provided by Kathy
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook fettuccine and keep warm.
- In a large skilled, heat 1 tablespoon butter over medium-high heat. Add garlic and cook 1 minute.
- Add parsley, shrimp, and vermouth. Cook 2 minutes, stirring constantly until shrimp is pink. Don't overcook! Transfer to a small bowl.
- In same skillet, heat 3 tablespoons butter until melted. Reduce heat to low and add cream, parmesan, and red pepper flakes. Cook 3 minutes, stirring constantly, until cheese melts and sauce is smooth. Stir in salt and pepper.
- Serve: Place fettuccine is a service dish; add shrimp then top with avocado. Toss gently.
Nutrition Facts : Calories 551, Fat 33.8, SaturatedFat 16.6, Cholesterol 196.8, Sodium 697.6, Carbohydrate 42.8, Fiber 3.5, Sugar 0.5, Protein 19.5
TEQUILA-SPIKED FETTUCCINE WITH SHRIMP AND CALIFORNIA AVOCADO
This recipe was created by the "Too Hot Tamales", Mary Sue Milliken and Susan Feniger for the California Avocado Commission. Without a lot of effort, you can add that creamy texture and delicious flavor we love so much to a variety of foods, including burgers, salads and sandwiches. ;)
Provided by Manami
Categories One Dish Meal
Time 45m
Yield 1 Platter
Number Of Ingredients 17
Steps:
- .Puree the whole tomatoes in a blender until smooth, adding a small amount of water, if necessary; reserve.
- Fill a large stockpot with water and bring to a boil.
- Add the pasta and salt to the pot; cook until al dente, about 8 minutes.
- Drain in a colander and toss with a little olive oil to prevent sticking.
- Meanwhile, heat olive oil in a large skillet over medium-high heat.
- Add the shrimp, crushed red pepper, salt and pepper and sauté the shrimp for 1 minute on each side.
- Add the garlic and sauté for an additional 30 seconds.
- Remove skillet from heat and add the diced tomatoes and tequila.
- Return skillet to heat and continue to sauté for 3 minutes, stirring constantly. (Be careful as pan might flame.)
- Stir in half the diced avocado and half the basil.
- Transfer shrimp mixture to a platter using a slotted spoon, leaving liquid in the skillet.
- Add the reserved tomato puree to the skillet, bring to a boil, lower heat, and simmer until the mixture is reduced by about one-third.
- Add the butter, stirring until it is melted.
- Then, add the remaining diced avocado and basil.
- Taste and add salt and pepper as needed.
- Toss finished sauce with cooked pasta until thoroughly combined.
- Top with shrimp mixture and serve immediately.
- *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition Facts : Calories 2549.4, Fat 101.1, SaturatedFat 15.9, Cholesterol 882.7, Sodium 3149.6, Carbohydrate 279, Fiber 46.7, Sugar 35.2, Protein 148.7
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- Meanwhile, place the shrimp in a baking dish and drizzle with olive oil, salt, pepper and chipotle chili powder. Mix to coat and spread the spiced shrimp in a single layer. Roast the shrimp in the oven for five to seven minutes, depending on size. The shrimp are ready when pink and opaque, but keep an eye open to avoid overcooking.
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