You might not think that avocados and pasta go together but surprise they do! Once you’ve twirled your fork around these creamy fettucine noodles that have been slathered in avocado awesome-sauce you’ll be a believer. Avocados are something I can’t ever seem to get enough of. I’m pretty obsessed with them but not nearly as much as my friend GABY. She’s absolutely avo-obsessed (in the best way possible!). In fact, she’s just published her first cookbook called “Absolutely Avocados”.
The book is filled with 80 avocado recipes that cover everything from breakfast to dessert (yes dessert avocado brownies anyone?). It’s also packed full of beautiful photos and fun avocado facts like: “Another name for the avocado is the “alligator pear,” so-called because of its alligator skin texture and pear shape.” Did you think avocados were just for making guacamole? Not at all. So what did I want to make first with my “alligator pears”? Pasta duh. I chose Gaby’s Grilled Shrimp and Avocado Pasta recipe that’s ready in 25 minutes flat. The avocado “sauce” makes the pasta incredibly creamy without any cream. Neat trick – especially while I’m watching those lbs. Sigh.Amazon or look for it at your local Barnes & Noble Stores.One lucky reader is also going to WIN a copy of Gaby’s Absolutely Avocados Cookbook. You’ve got to be in it to win it. Just sayin.EDITED TO ADD: Thank you for your entries. Contest has ended. Winner is #35 CATHY B and has been notified via email.
1. Leave a comment telling us your favorite way to enjoy avocados!
(bonus entries. You MUST leave a separate comment for each entry to count.)
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4. Follow Gaby on TWITTER.
5.Follow bell’alimento on INSTAGRAM. Rules: Contest is open to those 18 years of age or older with a valid US mailing address. Odds of winning depend on number of entries. Contest runs April 21- 27th, 2013. One winner will be chosen randomly and notified via email. Winner has 48 hours to reply to email or an alternate winner will be drawn.
Disclaimer: I was provided with a complimentary review copy of Absolutely Avocados. I was not compensated for this post. Opinions are my own. Always have been. Always will be. There are affiliate links in this post.
Recipe slightly adapted from Gaby Dalkin’s, “Absolutely Avocados” Cookbook and re-printed with permission
- 1 pound Linguine
- 1 ripe Haas avocado
- 2 tablespoons grated Parmesan
- 1 tablespoon fresh lemon juice
- 1/4 cup extra virgin olive oil - divided
- 2 tablespoons unsalted butter
- 2 tablespoons minced garlic
- 1 teaspoon red pepper flakes
- 1 pound medium shrimp - deveined
- chives - to garnish, optional
- Bring a large pot of generously salted water to boil. Add linguine and cook according to package directions to al-dente. Reserve 1/4 cup pasta water prior to draining. Drain, set aside.
- Cut avocado in half lengthwise, Remove the pit from the avocado and discard. Remove avocado from the skin and place in the bowl of food processor or blender.
- Add Parmesan, lemon juice. Pulse to combine while you stream in 2 tablespoons of olive oil until smooth and creamy. Scrape down sides with a spatula as needed. Season with salt and pepper. Set aside.
- Add butter and remaining olive oil to a large skillet over medium heat. Add garlic and cook for 30 seconds. Add, red pepper flakes, shrimp and cook until they are pink and cooked through. Approximately 2 minutes per side.
- To skillet add cooked pasta, avocado sauce and toss to combine using tongs. Add reserved pasta water if mixture is too thick. Pasta should be evenly coated.
- Season with salt and pepper if necessary. Garnish with optional chives if desired.