Avocado Pesto is a smooth and creamy pesto sauce that you’re going to want to give a shot. And its the perfect companion for this linguine with garlic shrimp dish!
Its been a couple months of work, but I’m finally reaping the benefits of having a raised garden in my back yard. Nothing beats fresh basil, and what better way to use it than in a avocado pesto sauce.
Don’t get me wrong, nothing beats a solid pesto recipe. But if you want to add a little something to your pesto sauce on your next pasta night, add avocado.
I love shrimp. Its a busy weeknight meals savior. Shrimp cooks in like 4-5 minutes, which faster than it takes for the linguine to boil.
Unless you’re using fresh pasta, then you have a quickest ingredient cookoff.
If you’re not a fish fan, try this with chicken which cooks in about the same time to keep this quick and easy weeknight dinner.
Avocado Pesto Linguine with Garlic Shrimp
Keyword: easy meal, pasta, shrimp
Prep Time: 10minutes
Cook Time: 10minutes
Total Time: 20minutes
Creamy Avocado Pesto Sauce on linguine and topped with garlic shrimp and fresh cherry tomatoes
Toast pine nuts over medium heat until aromatic – about 2 minutes.
Place pine nuts, avocado, basil, olive oil, garlic, Parmesan, juice from lemon and salt in a food processor. Pulse until blended. If too thick, add more olive oil until desired texture is reached. Set aside.
FOR THE PASTA
In a medium sauce pan, saute butter and garlic over medium heat. Add shrimp and bring up temperature. Cook shrimp until opaque, about 4 minutes.
Bring a pot of boil in water, then cook linguine to package instructions
Add in 1/2 cup of pesto to linguine, stir in tomatoes and shrimp. Add more pesto to taste and serve. Enjoy!