Pasta with Tomato Avocado and Shrimp
Elevate your pasta night with this vibrant and flavorful Pasta with Tomato, Avocado, and Shrimp—a quick and easy dinner option that’s as satisfying as it is simple. Perfectly al dente spaghetti is tossed with succulent shrimp sautéed in garlic, sweet and juicy cherry tomatoes, and creamy chunks of ripe avocado. A splash of lemon juice adds a zesty brightness, while a sprinkle of fresh parsley and optional red pepper flakes bring a delightful pop of flavor. Ready in just 25 minutes, this seafood pasta dish strikes the perfect balance of hearty and fresh, making it an ideal weeknight meal or an impressive dish for entertaining. Pair it with a crisp white wine or sparkling water and watch this crowd-pleaser disappear!
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Recipe Information
Ingredients
- 250 grams spaghetti (or pasta of choice)
- 300 grams shrimp, peeled and deveined
- 200 grams cherry tomatoes, halved
- 1 piece ripe avocado, diced
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon red pepper flakes (optional)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining, then set the pasta aside.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute, or until fragrant.
Add the shrimp to the skillet, season with salt and black pepper, and cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the cherry tomatoes. Cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Reduce the heat to low and return the cooked shrimp to the skillet. Toss to combine.
Stir in the cooked pasta, gently tossing to coat it in the tomato and shrimp mixture. If the sauce seems too dry, add a splash of the reserved pasta water until desired consistency is reached.
Remove the skillet from heat. Gently fold in the diced avocado and lemon juice.
Sprinkle the chopped parsley and red pepper flakes (if using) over the dish. Taste and adjust seasoning with additional salt and black pepper, if needed.
Serve immediately and enjoy your Pasta with Tomato, Avocado, and Shrimp!
Nutrition Facts
Calories |
1365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 2958 mg | 129% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 8.2 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2211 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
