Three words: Shrimp Avocado Pasta! This delicious, creamy avocado cashew sauce dresses up comforting shrimp fettucine in a dish that's easy to make in 30 minutes or less, if you do a little prep ahead of time!
Shrimp pasta is one of my absolute favorite, go-to meals. I make it often for one of my #FastLunch meals while I'm working from home because it's so quick and easy to whip up, and helps fuel me up for busy work days. It's also inexpensive, and versatile; I love experimenting with different flavor combinations of sauces to keep things interesting.
Lately, I've been on an avocado kick. They're so fresh and ripe in stores right now! I actually had four pieces of avocado toast in one sitting the other day... not my proudest moment, but a yummy moment for sure!
I also love cream sauces with shrimp pasta dishes, but since I can no longer have heavy cream (probably for the best!, shouts my love handles) I have been getting creative with different creamy non-dairy sauces. Enter my Shrimp Avocado Pasta.
Cashew cream has become a favorite of mine to use in pasta dishes, as a veggie dip, and even on sandwiches. I try to keep a mason jar in my fridge, but I have found that you can soak cashews for as little as 30 minutes and drain, and the cashews are soft enough to pulse in a food processor for a creamy sauce. Combined with avocados, you get a super rich, creamy, slightly nutty sauce without the added fat and calories of the traditional heavy cream. Trust me: you won't miss it!
While the avocado and cashew adds a delicious creamy texture to this fast shrimp pasta dish, the lemon and dill add brightness.
Sprinkle a little grated parmesan cheese on top (or, shredded dairy-free cheese if you are dairy-free!). I also like to chop up extra avocado and extra chopped dill sprigs to sprinkle on top.
A note on pasta servings: one serving of pasta is typically considered to be two ounces of dry pasta, or one cup of cooked pasta. Honestly, pasta is one of those things I always eyeball. But if you're a stickler for serving sizes, the kitchn has a great guide to follow.
Ingredients
- 2 servings fettuccine 4 ounces uncooked, 2 cups cooked
- 1 tablespoon olive oil
- ½ pound medium shrimp peeled and deveined
- 2-3 cloves garlic
- 2 avocados pitted, and peeled
- ½ cup unsalted cashews soaked and drained
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon fresh lemon zest
- ½ teaspoon finely chopped dill
- dash of salt and pepper to taste
- Optional: additional small chunks of cut avocado grated parmesan cheese, more salt and pepper to taste
Instructions
- Soak cashews in a large bowl covered with water for at least 30 minutes, then drain and set aside.
- Cook pasta according to package directions.
- While the pasta is cooking, heat one tablespoon olive oil in a large skillet. Add shrimp and sauté until cooked through, about 5 minutes. Shrimp will be pink and opaque when it's done. Remove from heat and set aside.
- Add garlic, avocados, cashews, olive oil, lemon juice, lemon zest, dill, and dash of salt and pepper to a food processor. Pulse until ingredients are well mixed and the sauce is smooth.
- Drain pasta, reserving 2-3 tablespoons of the water.
- Combine avocado cashew cream sauce, pasta, reserved water, and shrimp in a large bowl and toss gently until the pasta is coated with the sauce.
- Optional: top with grated parmesan cheese, small pieces of additional cut avocado, and/or salt and pepper to taste.
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
What's your favorite type of pasta dish?
Sujin says
Hi, thanks for the receipe! I just made this cashew cream sauce but it turned out too much avocado even though i reduced it to 1 1/2. Is 1/2cup of cashew is right measure with 2 avocado? My sauce is completely green and hardly taste cashew.. any suggestions? Your pictures make me drooling but not my dishes lol
Marlynn Jayme Schotland says
There are so many possible factors, including the different sizes of avocados. These are the measurements I always use and love, and I've never had a sauce with this particular recipe that was completely green. You can always adjust the measurements to suit your personal taste, such as using less avocado and more cashews, or try using smaller avocados. Thanks for trying the recipe! :)
Jennifer says
This looks so good!
Dia @ All The Things I Do says
This looks amazing. I love shrimp fettuccine and avocado but I've never had them together. I'll have to give it a try.
Mama Munchkin (@globalmunchkins) says
Avocado + Shrimp + Pasta... sounds amazing!!! I have been reading about cashew cream but haven't ventured out to use it yet. I do however have leftover raw cashews from these delicious magic candy bars from Gwenyth Paltrow's book "It's All Good" my daughter and I made last weekend. Looks like I know what I am having for lunch tomorrow ;) Can't wait!!!
Jennifer L. } Modern Chic says
Omg how delicious does that shrimp fettuccine look! Going to try to make this for dinner this week. Thanks!
Bella B (xoxoBella) says
This looks so good! I yummed and pinned it for later. :)
Patricia @ Grab a Plate says
This looks and sounds soooo yummy! I love both avocados and cashew cream (oh, and shrimp and pasta, too)! Love that you made this healthier version to enjoy!
Dee Dee (My Midlife Kitchen) says
OK, you owe me a bottle of screen cleaner. I just licked my computer screen! Don't judge. I mean, these pictures make my mouth water and my stomach start to grumble! Delicious!!
Leah says
This sounds lik!
courtney says
Oh my gosh this looks amazing!!! Pinning right this second!
Brettni Brumfield says
Scrumptious!
Marye says
I love fettuccine, and shrimp! This sounds delicious!