(This recipe is inspired by the avocado pasta dish found here.)
Step by Step Instructions:
Healthy Avocado Linguine is so delicious and easy to make, so here’s what you’ll need: Extra-virgin olive oil, Tahini, Salt & Pepper to Taste, 1 Lemon, 1 Avocado, 1 Garlic Clove, Red Pepper Flakes, Gluten Free Linguine Pasta (I love the Ancient Harvest brand or you can use your favorite brand or non-gluten pasta), 2 ounces of raw, thawed Shrimp, Grape Tomatoes (about 16 total should be good), and a handful of Fresh Basil.
Start off the Healthy Avocado Linguine recipe by boiling a large pot of water for the pasta, because you don’t want to have to wait around on it.
Then I wanted to prep my ingredients while the water boiled, so I washed and patted dry the fresh basil.
Wash a lemon, and then zest the lemon and set the zest aside for serving.
Once the water is boiling, add a little olive oil and salt to it, and then cook the pasta according to the package instructions. I cooked mine for about 6 minutes, because it cooks really quickly and holds up well. Then drain and return the pasta to the pot to keep it warm.
As the pasta cooks, heat a nonstick skillet over medium heat and add about a tablespoon of cooking oil to it. So I prefer to use grapeseed oil when I sauté foods, because it can cook at a high heat and is pretty flavorless.
I used some frozen large shrimp I had on hand, and thawed it as the package recommends. Then I patted the shrimp dry with paper towels and seasoned it with salt and pepper.
Then cook the shrimp in the hot pan for 1 1/2 to 2 minutes or until they’re pink and slightly brown in spots. This happens fast, so be sure to keep an eye on them, because you don’t want them overcooked.
Then flip the shrimp over and cook another 1-2 minutes.
Transfer the cooked shrimp to a plate and set it aside, because you’ll need them soon.
Now it’s time to start the avocado sauce for our Healthy Avocado Linguine, so add 2 tablespoons of EVOO, the juice of half a lemon, 1 garlic clove, and 1 tablespoon of Tahini to your blender.
Then blend briefly to start getting those flavors to combine.
Then add 1 avocado pitted and scooped from the skin, a handful (about 1/4 cup packed) of fresh basil leaves, and a nice pinch (about a teaspoon) of salt to the blender.
Blend away so that the sauce is creamy and smooth. You may need to add some extra oil if it’s not blending really well at first.
Add the sauce to the cooked pasta, and make sure you get as much sauce as possible out of the blender so it doesn’t go to waste.
Then add freshly cracked pepper and a pinch of salt if needed.
Toss the pasta gently with tongs, so each noodle is coated with the pasta. Then it’s time to enjoy the Healthy Avocado Linguine by adding the shrimp, sliced tomatoes, pinch of lemon zest, and a light sprinkle of red pepper flakes over the top and joy! So happy healthy pasta eating!
Healthy Avocado Linguine
Yield 4 servings
I adore this healthy pasta dish, and it's a great way to get some gluten free pasta in and still get that comfort food kinda fix!
- 8 oz Ancient Harvest Linguine (gluten free)
- 2 oz Shrimp, raw, thawed, and patted dry
- 2 T. Extra-Virgin Olive Oil
- 1 Garlic clove
- Juice of half a Lemon
- Zest of a Lemon
- 1 T. Tahini
- 1 Avocado, pitted
- 1/4 cup Basil Leaves
- 1 t. Salt
- Pepper, to taste
- Crushed Red Pepper Flakes, to taste
- 16 Grape Tomatoes, sliced in half lengthwise (approximately)
Begin by cooking your linguine according to package instructions. Once cooked, drain and return to the warm pot to help the noodles stay warm.
While the pasta cooks, heat a nonstick skillet over medium heat and add about a tablespoon of your favorite cooking oil (I love grapeseed oil). Pat the shrimp dry with a paper towel and season the shrimp with salt and pepper. Then place the shrimp in the hot skillet and cook for 1-2 minutes on each side until they’re a nice pink and just starting to brown a little. Transfer the cooked shrimp to a plate until you’re ready for it.
In a food processor or blender, combine 2 tablespoons of EVOO, 1 garlic clove, juice of half a lemon, and 1 tablespoon of tahini. Then add the pitted avocado, basil leaves, and a nice pinch of salt (about a teaspoon). Blend until the sauce is completely smooth, and then spoon it over the linguine.
Toss the linguine with the avocado sauce until it’s completely coated. Then serve right away with the cooked shrimp, sliced tomatoes, pinch of lemon zest, and a sprinkle of red pepper flakes. Enjoy!
Serving Size 1/4 of Dish
Amount Per Serving
% Daily Value
Total Fat 15 g
Saturated Fat 2 g
Unsaturated Fat 11 g
Cholesterol 22 mg
Sodium 638 mg
Total Carbohydrates 51 g
Dietary Fiber 7 g
Sugars 2 g
Protein 9 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.