We don’t tend to eat pastas that often, but when we do, we try to go for interesting flavors. I’m always also looking for easy recipes that I can throw together in the evenings after work, and this concept was recommended to me by a friend at work.
I came home to assemble it and it tasted like one of the healthiest pastas I’ve ever had! Plus it helped that it had one of my favorite ingredients, shrimp!
- 1 lb linguine pasta
- 1 lb peeled and deveined large shrimp
- 1 tbsp paprika
- salt and pepper to taste
- 2 tbsp lemon juice
- 1/4 cup olive oil for sauce, 2-3 tbsp olive oil for cooking shrimp
- 1/2 cup grated parmesan cheese
- 3 cups baby arugula
- 2 avocados
- In a large pot, bring salted water to a boil and cook linguine according to box instructions (usually about 13 minutes).
- In a medium sized bowl, toss the shrimp with the paprika, about 2 tbsp olive oil and 2 tbsp of lemon juice.
- In a large skillet, spread some olive oil and when hot, add the shrimp. Cook for about 15-20 minutes until the shrimp has lost the translucent color.
- In the bowl of a food processor, add the arugula, avocado, and olive oil and pulse and puree until creamy. Feel free to add more olive oil if you want a thinner sauce.
- Once the pasta has been cooked, drain and return to pot. Add in the sauce and stir all together. Add the parmesan cheese here, as well and stir.
- Serve onto shallow pasta bowls and place shrimp on top. Lightly season with salt and pepper.