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
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. 
Drain the pasta and combine with the sauce. That's it! You just cooked dinner in about 15 minutes! It makes about 6 servings!
Enjoy!
6 comments:
I would even make this as a vegetarian dinner, without the shrimp. I bet some white beans substituted would be good, too! (I subject Ken to a meatless meal maybe once a week.)
Sounds dee-lish!
I have a tip on cooking shrimp perfectly EVERY time.
I marinate them in a little olive oil, salt and pepper, and minced garlic--tails, heads, veins removed, natch.
Preheat the oven to 400-degrees, and place the shrimp in a single layer on a baking sheet and bake for 6-8 minutes--I go seven minutes.
The shrimp are perfectly cooked, moist and tender.
Then add them to whatever you're serving.
That looks delicious...and know I'm hungry :P~
Miss Ginger, that is a recipe I will definitely use! Since I am a vegetarian, wonder if I can replace the shrimp with kalamata olives. I find that their briny taste and texture work well in my pasta puttanesca filling in nicely for the anchovies. Hey, did you start that hostess apron yet?
Oh and one more thing, I put it in my pepperplate list. Do you know about the pepperplate app for iPad. if you have an iPad you have to have pepperplate. It organizes all your recipes and allows you to collect an obscene number of recipes without killing any trees or violating any copyrights since it's not shared it's like an electronic recipe box. Thanks again for recipe.
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