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.

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.

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.

Serve and Enjoy!