Here's a recipe that's quick, easy, and healthy- and unexpectedly delicious! Miss Ginger has been seeing a lot of different avocado/pasta recipes on Pinterest, so she decided to
copy steal concoct one of her own! It's avocado season, and she has read that they are good for lowering her cholesterol, so, hey- a delicious food with good PR that's not real expensive? What's not to love?
This dish has just a few simple ingredients, and comes together in a snap!
1 bag of Trader Joe's pasta- any shape (they only have one size! Love that place for it's simplicity!!) Of course, any pasta will work- but you gotta figure out how much!
9 Campari tomatoes, or an equivalent amount of another kind of tomato (if you use big tomatoes you will want to peel them and dice them. Camparis are too small to peel, so Miss Ginger just kinda sliced them. You could also you cherry or grape tomatoes.)
1 can Artichoke hearts, packed in water (not the kind packed in oil)
2 Avocados, sliced
Olive Oil (or I guess you could just use the artichokes with oil in them!)
1 lb Louisiana Gulf Shrimp- the only shrimp worth eating!
garlic, old bay seasoning- to taste
Boil the pasta. While it's boiling:
Heat a large saute pan over medium heat; add olive oil to cover the bottom. (Lesson from Momma G: "Hot pan, cold oil- food won't stick. Always heat your pan first!") Add the tomatoes, artichoke hearts, and seasoning, and cook until the tomatoes release their water and it boils down by about half. Add the avocado slices and stir them in well; they will begin to break up and make the sauce creamy. Add the shrimp and cook until done, about 5 minutes.
That's it! You just cooked dinner in about 15 minutes! It makes about 6 servings!