On most blogs… or pinterst, Monday is all about being meatless. But I have noticed that my Mondays tend to be all about shrimp. Probably because every other day of the week is all about vegetarian cuisine! Guess my Mondays are my version of opposite day!
So as you may have guessed, today’s meal has something to do with shrimp.
I made a beautiful green pasta with spicy shrimp. As many of you may know, I am obsessed with the color green when it comes to food, so this meal was pretty great. Especially since the green from this meal is from an avocado sauce! Delicious!
I learnt that this meal is Latin and Italian inspired and if you want to read about it click here. That is also where the original recipe is.
Although it was a bit too spicy, it was quite delicious.
- 6 oz (170g) spaghetti
- 1 avocados, peeled and pitted
- 1 teaspoon of fresh lime juice
- 1 Tablespoon of plain yogurt or sour cream
- 1 Tablespoon chopped fresh cilantro
- 1 Tablespoon chopped fresh parsley
- Salt and pepper, to taste
- 1 teaspoon olive oil
- 4 slices jalapeño pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon butter
- 2 teaspoons olive oil
- 2 garlic cloves, finely sliced
- a pinch dried hot red pepper flakes
- Salt and black pepper to taste
- 2 tablespoons chopped parsley
- ½ lb (226g) large shrimp, deveined
Bring salted water to a boil in a large pot. Add the pasta and cook it according to the package directions until al dente, about 8-10 minutes.
While the pasta is cooking, cook the shrimp in a large pan, heat the butter and olive oil over low heat. Add the garlic, red pepper flakes, salt and black pepper and cook about 4 minutes, stirring occasionally, until the garlic is tender but not browned.
Increase heat to medium and add shrimp and sauté, turning the shrimp once with tongs, until shrimp are just cooked through, about 2 minutes each side. Set aside.
Make the avocado sauce: Place the avocado in a blender or food processor, add the remaining sauce ingredients and process until smooth and creamy.
When pasta is done cooking, drain and place pasta into a large bowl. Add the avocado sauce to the pasta and toss until pasta is well coated.
Using tongs, add the shrimp to the pasta and pour the garlic sauce over the shrimp. Garnish with parsley or cilantro and serve immediately.
Looks quite attractive right? I love that the sauce is kind of like a carbonara sauce in its thickness. Yet it is very much vegetarian. If I nicks the shrimp this could be a fantastic “meatless Monday” meal.
It is truly wonderful. So I would hope y’all try it as well!