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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Recipe Information
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)
Instructions
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.
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.
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.
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.
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.
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.
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.
Taste and adjust seasoning with additional salt, black pepper, or red pepper flakes if desired.
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
Calories |
3677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.2 g | 258% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 1206 mg | 402% | |
| Sodium | 11294 mg | 491% | |
| Total Carbohydrate | 285.2 g | 104% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 14.8 g | ||
| Protein | 190.9 g | 382% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 1139 mg | 88% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2816 mg | 60% | |
*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.
