This batch of pasta didn’t turn out quite how I wanted. It didn’t look very pretty to me. It didn’t have that aura of natural food beauty that makes photographing it so effortless. It wasn’t… well, perfect.
And yet, it tasted delicious. It was creamy and flavorful, with notes of both avocado and lemon shining through amidst bites of savory sauteed shrimp. It was refreshing and comforting, and in the end, when our plates were empty but our tummies were full, utterly satisfying.
Maybe not what I wanted, but certainly what I needed — just where I was.
peeled, deveined tail-on shrimp
avocado, peeled and seed removed
juice of 1 lemon
dried basil leaf
salt and pepper to taste
pasta cooking water
fresh grated Parmesan cheese, for serving (optional)
lemon wedges, for serving (optional)
Bring a large pot of salted water to a boil and cook spaghetti according to package directions. Drain pasta, reserving some of the pasta water. Set aside.
Meanwhile, heat olive oil in a skillet over medium-high heat. Add shrimp and saute until pink, opaque and cooked through, about 5 minutes. Remove from heat and set aside.
To the bowl of a food processor add avocado, lemon juice, lemon zest, olive oil, garlic, basil and salt and pepper to taste. Process mixture until creamy and smooth; adjust seasonings to taste.
Toss cooked pasta with avocado mixture, adding a little pasta water if needed to loosen the sauce/pasta. Add shrimp and toss lightly to combine. Serve with fresh grated Parmesan cheese and lemon wedges, if desired.