Monday, June 13, 2016

Shrimp Linguine with Avocado Sauce

The versatile flavors of Jada Chicken Salt are the perfect addition to your spice rack and kitchen table. Starting with a base of Pure Ocean Sea Salt, the Chicken Salt blends from Jada contain NO manufactured food additives, and are kosher parve, vegan, and gluten free. I loved using both the Red Pepper blend (which has a nice kick!) and the Lime blend in this quick and easy pasta dish. Change up the protein, or just serve the pasta by itself! The rich, creamy avocado sauce tastes a lot more decadent than it really is!

Shrimp Linguine with Avocado Sauce
by Gary Gee, blogging at My Cooking Blog
Adapted from Spaghetti with Avocado Sauce
Serves 6-8

1 pound medium shrimp, peeled and deveined
2 teaspoons Red Pepper Chicken Salt, or to taste
3 Tablespoons extra virgin olive oil, divided use
1 pound dry linguine
2 large or 3 medium avocados, halved, pitted, peeled, and cut into chunks
1 clove garlic, run through a press
1 Tablespoon chopped shallot
1 Tablespoon chopped fresh parsley, plus more for garnish
Juice of one lime
2 teaspoons Lime Chicken Salt
Freshly ground black pepper
Lime wedges, for garnish (optional)

Pat shrimp dry and season with Red Pepper Chicken Salt. Drizzle with one Tablespoon olive oil, toss to coat, and set aside.

Cook pasta in a large pot of salted boiling water until just al dente.

While pasta cooks, grill shrimp over charcoal, gas, or indoor grill pan, about two minutes per side, until slightly browned and just cooked through. Do not overcook. Remove from grill, cover and set aside. Prepare sauce by placing avocado, garlic, shallot, parsley, lime juice, Lime Chicken Salt, and pepper in a processor. Pulse until blended. Add remaining olive oil and process until smooth.

Drain pasta, reserving 1/2 cup cooking liquid. Add reserved cooking liquid to sauce and process until smooth.

Toss pasta and shrimp with avocado sauce until well coated. Transfer to serving platter and garnish with parsley and lime wedges, if desired. Serve immediately.

No comments:

Post a Comment