SHRIMP AND AVOCADO-CREAM PASTA
This recipe has a tasty secret: the creamy sauce is made with nutritious avocado! Mix it together with multigrain pasta for a healthy dinner option.
Provided by EatingWell Test Kitchen
Categories Diabetic Pasta Recipes
Time 35m
Number Of Ingredients 12
Steps:
- Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Set aside. Cook pasta according to package directions. Drain, reserving 2 tablespoons of the pasta cooking water; set aside.
- Meanwhile, in a food processor combine 1/4 cup of the spinach, the basil, avocado, half-and-half, salt, and black pepper. Cover and process until smooth. Set aside.
- Coat a large nonstick skillet with cooking spray. Heat skillet over medium heat. Add sweet pepper; cook 3 minutes. Add shrimp; cook 2 to 3 minutes more or until the shrimp are opaque. Stir in the pureed spinach mixture and the reserved pasta water; heat through. Remove from the heat. Add the remaining 1 cup spinach, the tomatoes, and the cooked pasta; toss to combine. Sprinkle with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 32.1 g, Cholesterol 122.4 mg, Fat 8.3 g, Fiber 7.1 g, Protein 24.5 g, SaturatedFat 1.6 g, Sodium 500.2 mg, Sugar 6.6 g
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
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
SHRIMP & AVOCADO TOSTADAS RECIPE BY TASTY
Here's what you need: corn tortillas, olive oil, shrimp, english cucumber, tomato, avocado, red onion, lemon, lime, fresh cilantro, salt, serrano pepper
Provided by Greg Perez
Categories Lunch
Yield 6 tostadas
Number Of Ingredients 12
Steps:
- Preheat oven to 425ºF (220ºC).
- Lay the corn tortillas on a parchment paper-lined baking sheet and lightly brush both sides with olive oil.
- Bake the tortillas for 5 minutes and then flip them over continue baking another 5 minutes. The tostadas should be brown and crispy. Set the pan aside to cool.
- Roughly chop the shrimp and transfer to a bowl.
- Add the cucumber, tomato, avocado, red onion, lemon juice, lime juice, cilantro, salt, and serrano chile (optional), and stir to combine.
- Marinate for 10-15 minutes.
- Spoon the shrimp mixture onto the tostadas.
- Enjoy!
Nutrition Facts : Calories 253 calories, Carbohydrate 23 grams, Fat 10 grams, Fiber 5 grams, Protein 18 grams, Sugar 4 grams
FETTUCCINE SHRIMP CASSEROLE
Our perfect pasta is a creamy shrimp fettuccine with cheddar, green chiles and cilantro. Garnish with dollops of sour cream, salsa and avocado. -Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Cook fettuccine according to package directions. In a large bowl, whisk egg, cream, sour cream and salt. Stir in cheddar cheese, chiles, green onions and herbs. Drain fettuccine., In a greased 13x9-in. baking dish, layer half of the fettuccine, shrimp, cream mixture and salsa. Repeat layers., Bake, covered, 35 minutes. Sprinkle with pepper jack cheese, chips and tomatoes. Bake, uncovered, 5-10 minutes longer or until bubbly and cheese is melted. Serve with avocado slices.
Nutrition Facts : Calories 399 calories, Fat 21g fat (12g saturated fat), Cholesterol 163mg cholesterol, Sodium 603mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.
SHRIMP FETTUCINE
The combination of shrimp, fresh garlic and lemon juice makes this entree one of my mom's most memorable dishes. The shrimp can also be served over toast points instead of fettuccine. -Jody Fisher Stewartstown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp in butter for 4 minutes or until shrimp turn pink. Add the parsley, garlic, lemon juice, broth, salt and pepper. Cook and stir for 2 minutes or until garlic is tender. Drain fettuccine; top with shrimp mixture.
Nutrition Facts : Calories 419 calories, Fat 17g fat (10g saturated fat), Cholesterol 209mg cholesterol, Sodium 584mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.
SHRIMP IN AVOCADO CREAM SAUCE
Steps:
- Melt the butter in a saucepan over low heat, stir in the garlic, and cook 1 to 2 minutes until soft but not browned. Pour in the cream and bring to a simmer. Whisk in the avocado until smooth, return to a simmer, and add the shrimp.
- Cook over medium-low heat just until the shrimp have turned opaque, 5 to 7 minutes. Sprinkle with black pepper, and serve hot.
Nutrition Facts : Calories 594.1 calories, Carbohydrate 7.9 g, Cholesterol 315.1 mg, Fat 54.4 g, Fiber 4 g, Protein 21.4 g, SaturatedFat 29.8 g, Sodium 389 mg, Sugar 0.5 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
FIERY SHRIMP, AVOCADO AND PASTA SALAD
Steps:
- Bring a large pot of salted water to a boil for the penne. Before you boil the pasta, set the shrimp in a strainer and dip them in boiling water to cook them through, a few minutes. Drain, cool, pat dry and cut into 1/2-inch pieces. Add the penne to the same boiling water and cook for about 8 to 10 minutes or until tender but still firm. In a food processor puree the green onions, celery, oil, lemon juice, and thyme. Season to taste with Tabasco sauce.
- Drain pasta and rinse under cold water to cool thoroughly. Drain again and pat dry.
- Combine the pasta, shrimp and toss with the dressing. Right before serving, peel, pit and dice the avocados and add them to the pasta. Toss gently and adjust the seasoning.
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.
AVOCADO FETTUCCINE
Make and share this Avocado Fettuccine recipe from Food.com.
Provided by Barefootandpregnant
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 1. In a large bowl, combine the olive oil, diced peppers, vinegar, basil, green onions, sundried tomatoes and half of the avocado.
- 2. Toss ingredients together well so they are evenly coated with the oil and vinegar.
- 3. Cook pasta in boiling water for 6 minutes or until "al dente.".
- 4. Drain pasta and pour into salad bowl with the other ingredients while the pasta is still hot.
- 5. Toss together and serve immediately or refidgerate and serve cold, using the remaining California avocado as a garnish on top of the pasta.
AVOCADO FETTUCCINE
This is a great recipe, delicious, simple and full of healthy fats. It is vegan by itself, but would be delicious with chicken or shrimp!
Provided by SweetySJD
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook fettuccine according to directions on package. Drain.
- In a blender or food processor combine lemon juice, garlic, salt and olive oil. Blend.
- Add avocados and basil and blend until smooth.
- Toss with hot pasta. Add salt and pepper to taste.
Nutrition Facts : Calories 463.8, Fat 20, SaturatedFat 3.3, Cholesterol 63.8, Sodium 215.1, Carbohydrate 61.2, Fiber 7.3, Sugar 2.1, Protein 12.4
SHRIMP AND AVOCADO SALSA
This was posted in the Houston Chronicle. It's similar to a dish served at Goode Co. Seafood restaurant. A refreshing summer treat. You can serve it with tortilla chips as an appetizer, or as a topping for grilled seafood or veggie dishes.
Provided by PanNan
Categories Peppers
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Combine shrimp, avocados, tomatoes, cilantro, green onions, jalapeños and lime juice in a bowl and mix gently.
- Stir in seafood sauce, ketchup and salt.
- Chill, covered, until serving time.
- Garnish with a whole jalapeño.
- Note- if you like it hotter, leave the seeds in the jalapenos.
PASTA WITH TOMATO, AVOCADO, AND SHRIMP
This features an "uncooked" sauce, but the pasta will warm it a bit. Sauce the pasta as soon as it is cooked and serve it immediately.
Provided by Clifford Boren
Categories < 60 Mins
Time 32m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except pasta in a large bowl.
- Toss with the olive oil.
- Salt and pepper to taste.
- Set aside let rest at room temperature until you fix the pasta.
- When pasta is ready, toss with the sauce and serve immediately.
- Serve with your favorite wine.
Nutrition Facts : Calories 821.8, Fat 37, SaturatedFat 5.3, Cholesterol 110.5, Sodium 143, Carbohydrate 94.6, Fiber 8.5, Sugar 5.6, Protein 28.9
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