This recipe is adapted from one of my favorite vegan blogs (Oh She Glows) – which you should definitely check out. The sauce is also amazing on zucchini noodles for a refreshing summer salad!
CREAMY AVOCADO & SHRIMP PASTA
Serve with Morovino 2012 Sangiovese (but any of our Barberas are also awesome with this)
2 small cloves garlic, minced
1/4 cup fresh basil leaves
1-2 tablespoons fresh lemon juice, to taste
1 tablespoon citrus olive oil (I like Robbins Family Farm Mandarin Olive Oil, but lemon or other orange olive oil works just as well. Don’t have citrus olive oil – no problem it’s delicious with plain extra virgin olive oil, too)
1 ripe medium avocado, pitted
1/4 to 1/2 teaspoon fine-grain sea salt (1/4 t if you use 1T of lemon juice, 1/2 t if you use 2T of lemon juice – the salt balances out the acidity)
Freshly ground black pepper, to taste
1/2 lb bay shrimp (the tiny salad shrimp)
1/2 c. crumbled feta cheese
Zest from the lemon
1/2 lb of your favorite pasta (I like fettucine with this)
While your pasta – whatever kind you like – cooks, make the sauce. Cuz Avocados turn brown pretty quickly – this sauce is not a make ahead. OK, Kids, this is pretty simple. Place everything through black pepper into your food processor or blender. Actually, I use my “knock-off” magic bullet for this, cuz it works perfectly! If the sauce feels a bit thick, add 1 or 2 T of the pasta water to the blender.
When your past is cooked, drain it and place it back in the pot. Add the avocado sauce and toss until combined. Put it on a big plate (or individual plates). Top with lemon zest, shrimp and feta. Yummmmmmm.