Shrimp and Avocado Fettuccine
Creamy, zesty, and irresistibly indulgent, Shrimp and Avocado Fettuccine is a luxurious pasta dish perfect for weeknight dinners or special occasions. Tender fettuccine is tossed in a rich, velvety sauce made with heavy cream, mashed avocado, and freshly grated Parmesan cheese, creating a luscious base that clings to every strand of pasta. Succulent shrimp, seasoned and sautéed to perfection, add a savory depth, while vibrant lemon juice and zest infuse the dish with a bright citrusy flair. Finished with chunks of ripe avocado and a sprinkling of fresh parsley, this sophisticated recipe balances rich and fresh flavors beautifully. Whether you're looking for a unique way to elevate your pasta night or impress guests, this creamy shrimp and avocado pasta is sure to become a favorite. Perfectly customizable with a hint of red pepper flakes for heat, it’s a quick and satisfying recipe ready in under 40 minutes.
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Ingredients
- 12 ounces fettuccine pasta
- 1 pound shrimp (peeled and deveined)
- 2 avocados (ripe)
- 3 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 lemon (juice and zest)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 4 quarts water (for boiling pasta)
- 1 tablespoon salt (for pasta water)
Directions
Step 1
Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest. Set the pasta aside.
Step 2
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shrimp and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 2-3 minutes per side, or until the shrimp are pink and cooked through. Remove the shrimp from the skillet and set aside.
Step 3
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté for 1-2 minutes, or until fragrant, being careful not to burn the garlic.
Step 4
Add the heavy cream, lemon juice, and lemon zest to the skillet. Stir well and bring to a gentle simmer. Reduce the heat to low and cook for 2-3 minutes until slightly thickened.
Step 5
Mash one of the avocados in a bowl until smooth, then stir it into the sauce. Dice the second avocado into bite-sized chunks and set it aside for topping.
Step 6
Add the Parmesan cheese to the sauce and stir until melted and creamy. If the sauce is too thick, gradually add the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.
Step 7
Return the shrimp to the skillet and stir to coat with the sauce. Add the cooked fettuccine to the skillet and toss to combine, ensuring the pasta is well-coated with the sauce.
Step 8
Taste and adjust seasoning with additional salt, black pepper, or red pepper flakes if desired.
Step 9
Divide the pasta among serving plates. Top each portion with diced avocado and a sprinkling of fresh parsley. Serve immediately with additional Parmesan cheese on the side, if desired.
Nutrition Facts
| Serving size | (5340.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3677.1 |
| Total Fat 201.2g | 0% |
| Saturated Fat 78.0g | 0% |
| Polyunsaturated Fat 7.0g | |
| Cholesterol 1205.8mg | 0% |
| Sodium 11294.0mg | 0% |
| Total Carbohydrate 285.2g | 0% |
| Dietary Fiber 34.7g | 0% |
| Total Sugars 14.8g | |
| Protein 190.9g | 0% |
| Vitamin D 811.1IU | 0% |
| Calcium 1139.1mg | 0% |
| Iron 4.3mg | 0% |
| Potassium 2815.9mg | 0% |
Source of Calories