There are so many things to love about this dish. For starters, the entire dish can be made in under 15 minutes. Then there is the avocado, and creamy sauce – need I say more? This is a great way to use avocados that are starting to get too soft for other purposes as they will semi-melt into the sauce anyway. The dish is rich, but hey, life is short, so indulge a little!
Creamy Shrimp and Avocado Spaghetti
Prep time
Cook time
Total time
Author: Cooking with Michele
Recipe type: Entree
Serves: 2
Ingredients
- 4 ounces spaghetti
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 10 large shrimp
- Salt and pepper
- ½ to 1 cup heavy cream (to taste)
- 2 tablespoons thinly sliced fresh basil
- 2 cups of roughly chopped fresh spinach
- 1 avocado, cubed
- ¼ cup grated Parmigiano Reggiano cheese
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti for 1 minute less than package directions, just until barely al dente.
- While pasta is cooking, heat the oil in a large skillet over medium high heat. Add the shrimp, season with salt and pepper, and cook for 1-2 minutes per side, until just barely pink, but not cooked through. Add the cream, basil, spinach, and avocado, bring cream to a boil, then turn the heat off. Add the cheese and cover off the heat until the pasta is cooked.
- Drain the pasta, add it to the skillet, turn the heat to high and bring the sauce to a slight bubble, stirring gently to combine ingredients and wilt the greens.