What’s Up, Hungry People

Avocados have been on super sale at all my local grocery stores the last few weeks. It’s so hard to resist grabbing a few when they’re marked down to a dollar each!

Lately, I’ve been trying to keep dinner quick and simple – anything that can be made in less than twenty minutes, I’m all over it. I roasted the garlic ahead of time by popping it in the oven about an hour before I wanted to eat, and it worked out perfectly. Very little effort is needed to roast garlic anyway!

Here’s What You Need

Avocados: Thickens and smooths the sauce, adding a creamy texture.
Shrimp: Provides a lean protein that complements the creamy sauce.
Angel Hair Pasta: Quickly cooks pasta that perfectly catches the sauce.
Garlic: Adds a deep, aromatic flavor to the sauce when roasted.
Lemon Juice: Brightens the sauce with a touch of acidity.
Roma Tomatoes: Offers a fresh, juicy contrast to the richness of the avocado.
Green Onions: Adds a mild, crunchy texture and color to the dish.
Red Pepper Flakes: Introduces a spicy kick to balance the creaminess.
Olive Oil: Used for cooking and adding a smooth, fruity flavor to the dish.
Pasta Water: Helps to emulsify and thicken the sauce for better coating on the pasta.
Salt & Pepper: Seasons the dish and enhances all the flavors.

Let’s Cook

First things first, let’s get that garlic ready. Preheat your oven to 425°F. Chop off the top of the garlic head to expose the cloves, give it a little drizzle of olive oil, and wrap it up in foil. Pop it in the oven for about an hour. Once it’s done, let it cool off a bit before you handle it—those cloves are going to be hot! Peel off the skins once they’re cool enough to touch.

Cooking the Shrimp

Next up, let’s cook the shrimp. Grab a large skillet and heat up a couple of tablespoons of olive oil over medium heat. Sprinkle your shrimp with a bit of salt and pepper for flavor. Toss them in the skillet and let them cook for about 2-3 minutes until they turn pink and are cooked through. Once they’re perfect, set them aside. Keep that skillet handy though, we’re not done with it yet!

Boiling the Pasta

Now, let’s get the pasta going. Fill up a pot with water—check the pasta box for how much you need—and bring it to a boil. Toss in your angel hair pasta and cook it according to the package instructions. You want it al dente.

Making the Avocado Sauce

While your pasta’s doing its thing, let’s whip up that tangy avocado sauce. Cut your avocados in half, get rid of the pits, and scoop all that lovely green flesh into a food processor or blender. Throw in your roasted garlic, a splash of lemon juice, half of your chopped green onions, and a tablespoon of those red pepper flakes for a bit of a kick. Give it a whirl until everything’s nicely blended.

Finishing Touches

Grab about a quarter cup of the hot pasta water and stir it into your avocado mixture to get that sauce super creamy. Then, toss the remaining olive oil into your skillet along with the chopped tomatoes. Give them a quick sauté until they start losing some of their juiciness. Drain your pasta and add it into the skillet. Give everything a good mix and season with some more salt, pepper, and red pepper flakes to taste.

Bringing It All Together

Now, the fun part—combine your pasta and avocado sauce. You can either stir the sauce right into the skillet or drizzle it over the pasta in your serving dish.

Tips for Perfect Avocado & Shrimp Pasta

Choosing Avocados: Pick avocados that are just ripe; too soft avocados may make the sauce too mushy. They should yield to gentle pressure but not be overly soft.
Roasting Garlic: Don’t rush roasting the garlic; properly roasted garlic should be golden and soft, which could take up to an hour. If it’s underdone, the flavor won’t be as sweet or complex.
Cooking Shrimp: Make sure not to overcook the shrimp as they can quickly turn rubbery. Pink and slightly opaque is your cue that they’re done.
Balancing Flavors: Taste as you go, especially after adding lemon juice and red pepper flakes. Adjust these ingredients to make sure the sauce has just the right amount of kick and tang.
Serving Suggestions: Serve immediately while hot to enjoy the creamy texture of the sauce. If left to sit, the pasta may absorb too much sauce and dry out.

So there you have it, Hungry People—a simple, delicious way to use up those avocados you’ve been snagging on sale. Roasted garlic and avocado shrimp pasta combines the creamy richness of avocado with the zest of lemon and the kick of red pepper flakes, all while being kind to your wallet. It’s a fabulous meal that comes together quickly, making your evening routine a breeze.

Roasted Garlic & Avocado Shrimp Pasta

The Starving Chef

The star of this dish is the tangy avocado sauce. Made with roasted garlic and then poured generously over shrimp and pasta.

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Prep Time 1

Cook Time 10

Total Time 1 10

Course Main Course

Cuisine Pasta, Seafood

Servings

Equipment

Ingredients

3 ripe avocados
8 oz shrimp peeled & tails removed
10 oz angel hair pasta
1 head garlic
2 tablespoons lemon juice
1 cup roma tomato chopped
3 tablespoons green onion chopped
2 tablespoons red pepper flakes or to taste
4 tablespoons olive oil
¼ cup reserved pasta water
salt & pepper to taste

Instructions

Preheat the oven to 425°F. Cut off the top of the head of garlic so that the cloves are exposed. Drizzle with olive oil and wrap tightly in foil. Bake for one hour then let cool. Remove the skins when cooled.
Heat 1-2 tablespoons of olive oil in a large skillet over medium heat. Season the shrimp with salt and pepper. Cook in the oil for 2-3 minutes until the shrimp are pink and cooked through. Set aside but do not clean the skillet.
Fill a pot with water (the amount specified on the pasta package). Bring to a rapid boil then add the noodles and cook according to the package instructions.
While the water is coming to a boil, cut open the avocados and remove the pits. Scoop the flesh into a food processor or blender. Add the lemon juice, roasted garlic, half of the chopped green onions, and a tablespoon of red pepper flakes. Pulse until blended.
Take about a fourth cup of the hot pasta water and add it to the food processor with the avocado mixture. Blend until smooth.
Add the remaining olive oil and the tomatoes to the skillet over medium heat. Sauté until the tomatoes have lost most of their excess moisture. Drain the noodles and add them to the skillet, over low heat. Season with salt, pepper, and additional red pepper flakes, to taste.
Either mix in the avocado sauce or pour it over the top of the noodles. Let the sauce heat through. Garnish with the remaining green onions and red pepper flakes. Serve hot, right away, and enjoy!