Garlic Butter Shrimp with Creamy Avocado Pasta
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 2avocado
- 12 ouncespasta (linguine or fettuccine)
- 4 clovesgarlic
- 3 tablespoonsbutter
- 1lemon
- ¼ teaspoonred pepper flakes
- 1 pinchsalt and black pepper
- ½ cupfresh parmesan cheese (optional garnish)
Prep
- 01
Mince 4 cloves garlic.
- 02
Cut 1 lemon in half for juicing.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente; drain and reserve 1 cup pasta water.
- 02
While pasta cooks, melt 2 tablespoons butter in a large skillet over medium-high heat. Add shrimp and cook for 2 to 3 minutes per side until pink and cooked through. Season with salt and pepper, then transfer to a plate.
- 03
In the same skillet, melt the remaining 1 tablespoon butter over medium heat. Add minced garlic and red pepper flakes; cook for 1 minute until fragrant.
- 04
Cut avocados in half, remove the pit, and scoop the flesh into the skillet. Stir gently to warm through, about 1 minute. Squeeze juice from the lemon over the avocado.
- 05
Add cooked pasta to the skillet and toss gently, adding pasta water 1/4 cup at a time until you reach a silky, light sauce consistency. Return shrimp to the skillet and toss to combine.
- 06
Taste and adjust seasoning with salt and pepper. Serve immediately with a sprinkle of parmesan and an extra squeeze of lemon if desired.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon or finish with a dash of hot sauce. A pinch of cayenne adds subtle warmth without overwhelming the delicate flavors.
The avocado will break down slightly as it warms, creating a natural creamy sauce without any cream. Don't overcook the shrimp or overwork the avocado; gentle handling keeps both tender.