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🍝 Creamy Avocado Pasta with Shrimp

738 kcal · 30 min · 4 servings

Ingredients

• 250 g whole wheat spaghetti
• salt
• 1 avocado
• 20 g arugula (0.25 bunch)
• 1 lime
• 2 tbsp olive oil
• 200 g shrimp (kitchen-ready, frozen)
• 1 clove garlic
• 200 g cherry tomatoes
• pepper
• chili flakes

Instructions

1. 1. Bring a large pot of salted water to a boil.
2. 2. Add the spaghetti to the boiling water.
3. 3. Cook the pasta until al dente (still has a slight bite).
4. 4. Drain the spaghetti in a colander.
5. 5. Cut the avocado in half lengthwise.
6. 6. Remove the pit of the avocado.
7. 7. Carefully separate the flesh from the skin.
8. 8. Wash the arugula under running water.
9. 9. Dry the arugula thoroughly.
10. 10. Cut the lime in half.
11. 11. Squeeze the juice from the lime.
12. 12. Place the avocado in a blender.
13. 13. Add the arugula to the blender.
14. 14. Add the lime juice to the blender.
15. 15. Add one tablespoon of olive oil to the blender.
16. 16. Blend the ingredients into a smooth cream.
17. 17. Add a little water if needed to adjust the consistency.
18. 18. Rinse the shrimp under cold water.
19. 19. Pat the shrimp dry with a kitchen towel.
20. 20. Peel the garlic clove.
21. 21. Finely chop the garlic.
22. 22. Wash the tomatoes.
23. 23. Heat the remaining oil in a pan.
24. 24. Fry the shrimp over medium to high heat.
25. 25. Fry the shrimp for about 1 to 2 minutes on all sides.
26. 26. Add the chopped garlic to the pan.
27. 27. Add the tomatoes to the pan.
28. 28. Cook everything for another 2 to 3 minutes.
29. 29. Toss the spaghetti with the avocado cream.
30. 30. Season the pasta with salt.
31. 31. Season the pasta with pepper.
32. 32. Season the pasta with chili flakes.
33. 33. Serve the pasta with the shrimp.
34. 34. Garnish the pasta with fresh arugula if desired.

Nutrition per serving

• kcal: 738
• Protein: 31 g · Fett/Fat: 27 g · Carbs: 83 g