Pasta with Avocado Sauce and Garlic Shrimp
Erica Dinho
Pin Recipe
Ingredients
- 1 pound of fettuccine, linguini or spaghetti
Garlic Shrimp
- 2 tablespoons butter
- 5 tablespoons olive oil
- 8 garlic cloves finely sliced
- ¼ teaspoon dried hot red pepper flakes
- Salt and black pepper to taste
- 2 tablespoons chopped parsley
- 1 pound large shrimp peeled and deveined
Avocado Sauce:
- 4 avocados, peeled and pitted
- ¼ cup fresh lime juice
- ¼ cup plain yogurt or sour cream
- ½ cup chopped fresh cilantro
- ½ cup chopped fresh parsley
- 2 scallions, chopped
- Salt and pepper, to taste
- 2 tablespoons olive oil
- ½ jalapeño pepper
- ½ teaspoon ground cumin
Instructions
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Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, about 8–10 minutes.
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While the pasta cooks, prepare the garlic shrimp. In a large pan over low heat, melt the butter with the olive oil. Add the sliced garlic, red pepper flakes, salt and black pepper. Cook about 4 minutes, stirring occasionally, until the garlic is softened but not browned.
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Increase the heat to medium, add the shrimp and sauté, turning once with tongs, until the shrimp are just cooked through, about 2 minutes per side. Remove from heat and set aside.
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Make the avocado sauce: in a blender or food processor combine the avocados, lime juice, yogurt or sour cream, cilantro, parsley, scallions, jalapeño, olive oil, ground cumin, salt and pepper. Process until the mixture is smooth and creamy.
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Drain the pasta when done and transfer it to a large bowl. Toss the pasta with the avocado sauce until well coated.
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Add the cooked shrimp to the pasta, spoon the garlic-infused oil over the shrimp, garnish with chopped parsley or cilantro, and serve immediately.
Latin cuisine is celebrated for bold flavors, aromatic herbs, and fresh ingredients like root vegetables, tropical fruits, rice and beans. Each Latin American country brings unique tastes and cooking styles. Dishes prepared outside their region often evolve into fusions or simplified versions when specific ingredients aren’t available. Authentic regional recipes can require specialty items that are harder to find in non-Latin markets, so adaptations are common.
This Pasta with Avocado Sauce and Garlic Shrimp is a Latin–Italian fusion. It pairs familiar Latin flavors—avocado, cilantro, lime and garlic—with Italian pasta, creating a creamy, bright sauce that complements the shrimp.
Pasta is a reliable, flexible dinner choice that works well with what you have on hand. It’s quick to prepare, kid-friendly, and perfect when you need a satisfying meal in a short time.
Avocados have become widely available in many supermarkets. If your avocados arrive firm, ripen them at room temperature in a paper bag or fruit basket; they’ll darken and soften in a few days. Refrigerate only once they’re fully ripe to extend their freshness for up to a week.
The elements in this dish come together nicely: the avocado sauce is silky and tangy from lime, the garlic shrimp brings savory depth, and fresh herbs brighten the plate. The result is a balanced meal that leans on Latin flavors while celebrating pasta’s versatility.
Buen provecho!
