Rachel loves avocados, so this Avocado Linguine Recipe from The Eat-Clean Diet Vegetarian Cookbook by Tosca Reno really hit the spot when I made it for dinner tonight. Tosca Reno is one of my favorite cook book authors — all of her books and recipes are amazing and you really can't go wrong!

Avocado Linguine Recipe

Avocado Linguine Recipe with Herb-Grilled Shrimp

This avocado linguine recipe is a quick fix for a great weeknight meal, but also fancy enough for a weekend date night delight! Even if you aren't a vegetarian, if you love avocados, you'll love this dish!

Ingredients

12 ounces whole wheat linguine
1 1/2 pounds large shrimp
1 tablespoon extra virgin olive oil
1 tablespoon cilantro, minced
1 tablespoon fresh squeezed lemon juice
1 teaspoon red pepper flakes

Sauce

1 avocado, pitted and peeled
1 tablespoon extra virgin olive oil
juice of 1 lemon
4 cups spinach
1/2 cup cilantro
2 cloves garlic
1/4 teaspoon sea salt

Directions

Avocado Linguine Recipe

Note: This recipe is divided into three steps. Linguine, shrimp,and sauce. I found that the pasta got dry sitting in the bowl while I was cooking the shrimp and making the sauce. Do your best to time the draining of the pasta close to the time of the finishing up of the sauce and shrimp. Also, the recipe calls for 2 avocados but I thought that was too much and did not allow the other flavors to come through as well… so I changed it to 1 avocado for this post.

Make the linguine. This part is easy peasy, simply bring a large pot of water to boil. Cook the linguine until tender. Scoop out 1/4 cup of the cooking liquid and set aside. Drain pasta and transfer to large bowl.

Avocado Linguine Recipe

Make the shrimp. In large baggie or bowl, toss shrimp with olive oil, lemon juice, cilantro, red pepper flakes, and salt. Grill for a few minutes on each side.

Avocado Linguine Recipe

Make the sauce. In a food processor, combine avocado, olive oil, lemon juice, spinach, cilantro, garlic, and salt. Pulse until chunky. Add 1/4 cup liquid from pasta that you previously set aside. Pour the sauce over your pasta and toss to coat. If the pasta has dried out, add a little olive oil and toss before tossing in sauce.

Avocado Linguine Recipe

This recipe yields 6 servings. Each serving has 341 calories, 28 grams of protein, 22 grams carbs, 7 grams fiber, and 15 grams fat.

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Avocado Linguine Recipe with Herb-Grilled Shrimp

This healthy family recipe is perfect for fans of avocados and shrimp!

  • 12 Ounces Whole Wheat Linguine
  • 1 1/2 Lbs. Large Shrimp
  • 1 Tbsp. Extra Virgin Olive Oil
  • 1 Tbsp. Cilantro, minced
  • 1 Tbsp. Fresh Squeezed Lemon Juice
  • 1 Tsp. Red Pepper Flakes
  • 1 Avocado, pitted and peeled
  • 1 Tbsp. Extra Virgin Olive Oil
  • Juice of 1 Lemon
  • 4 C. Spinach
  • 1/2 C. Cilantro
  • 2 Cloves Garlic
  • 1/4 Tsp. Sea Salt
  1. Bring a large pot of water to boil.
  2. Cook the linguine until tender.
  3. Scoop out 1/4 cup of the cooking liquid and set aside.
  4. Drain pasta and transfer to large bowl.
  5. In large baggie or bowl, toss shrimp with olive oil, lemon juice, cilantro, red pepper flakes, and salt.
  6. Grill for a few minutes on each side.
  7. In a food processor, combine avocado, olive oil, lemon juice, spinach, cilantro, garlic, and salt.
  8. Pulse until chunky.
  9. Add 1/4 cup liquid from pasta that you previously set aside.
  10. Pour the sauce over your pasta and toss to coat.
  11. Serve and Enjoy!