09.01.15

Shrimp, Avocado, and Pesto Pasta

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Nothing better than a light and fresh pasta dish. We opted for gluten free quinoa pasta and it is just as good!  Hope you all enjoy it as much as we do!

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 Ingredients: serves 2-3  

  • shrimp, peeled and deveined
  • quinoa spaghetti pasta (or pasta of your choice!)
  • 1 avocado, pit and skin removed, then sliced into bite sized pieces
  • 2 tbsp. ghee
  • Pesto Ingredients:
    • juice of 1 lemon
    • 1/3 cup olive oil
    • 1/4 cup packed fresh basil
    • 1/4 cup packed fresh flat leaf parsley
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    • 2 cloves of garlic

Method:

1.  Bring one large pot of water to a boil.  Cook the pasta according to the package directions.

2.  *While the pasta is boiling:  Add the lemon juice, olive oil, parsley, basil, garlic, salt and pepper to a food processor.  Blend until smooth.  Set aside.

3.  In a large pan, sauté the shrimp in 2 tbsp. ghee for about 3-4 minutes or until pink and opaque all the way through.

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4.  Once the pasta is done, drain it and add it to a bowl with the shrimp, sliced avocado and pesto blend.  Toss to coat everything evenly.

5.  Optional:  Serve with a wedge of lemon to squeeze over the top!

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*recipe adapted from norecipes.com

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