AuthorgoodnesswithgIn a food processor or blender, add avocado, basil, garlic, lemon juice, salt and pepper.
Blend until smooth. Adjust seasonings to taste.
*Optional* to cut down on the acidity, stream in olive oil while mixing to mellow out the sauce.
Cook pasta according to box directions.
*Note* Before draining cooked pasta, save a small amount of the pasta water. Adding this while mixing in the sauce will allow it to better stick to the pasta.
While pasta boils, start your veggies and shrimp.
In a large sauté pan, melt ghee. Add shallot, asparagus, snow peas, salt, pepper and red pepper flakes. Cook until veggies are tender.
Add your shrimp, moving around your veggies so the shrimp touch the heat. Cook for about 3-4 minutes, until shrimp are pink.
In a large bowl, add drained, cooked pasta. Add in veggie and shrimp mixture, avocado sauce and saved pasta water. Mix until everything is well-coated.
Top with fresh basil.
Enjoy!
Ingredients
Directions
In a food processor or blender, add avocado, basil, garlic, lemon juice, salt and pepper.
Blend until smooth. Adjust seasonings to taste.
*Optional* to cut down on the acidity, stream in olive oil while mixing to mellow out the sauce.
Cook pasta according to box directions.
*Note* Before draining cooked pasta, save a small amount of the pasta water. Adding this while mixing in the sauce will allow it to better stick to the pasta.
While pasta boils, start your veggies and shrimp.
In a large sauté pan, melt ghee. Add shallot, asparagus, snow peas, salt, pepper and red pepper flakes. Cook until veggies are tender.
Add your shrimp, moving around your veggies so the shrimp touch the heat. Cook for about 3-4 minutes, until shrimp are pink.
In a large bowl, add drained, cooked pasta. Add in veggie and shrimp mixture, avocado sauce and saved pasta water. Mix until everything is well-coated.
Top with fresh basil.
Enjoy!
Leave a Reply