I had really high hopes for this pasta. It has so many of my favorite things: pasta, avocado, shrimp, tomatoes and bacon. With all of those things this pasta has everything going for it. And it lived up to all of my expectations. It is creamy, shrimpy, bacon-y heaven.
I first got the idea to use avocado to add some creaminess to pasta after seeing this post by Maria at Two Peas and Their Pod. The idea is genius I tell you. It adds all the creaminess without the added guilt of cream. It’s also a bonus for me right now because I’ve been craving a creamy pasta but cannot eat cream since dairy seems to bother my little man. If you are looking for a delicious vegetarian version, I really recommend Maria’s. If you like succulent shrimp and smoky bacon, give this one a shot.
Combine avocado, lime juice, cilantro, salt, garlic powder, cumin and chili powder in a food processor or blender and process until smooth.
Bring a large pot of water to boil over high heat. Cook pasta according to package directions. Drain.
While pasta is cooking, cook bacon in a large skillet over medium heat. Once bacon has browned, transfer to a paper towel lined plate, reserve 1 tablespoon of the pan drippings.
Add shallots to the reserved drippings, cook 1 minute. Stir in prawns and cook just until pink 2 - 3 minutes. Add pasta, tomatoes and bacon to the pan. Remove from heat. Pour avocado sauce over the top. Toss to coat. Sauce will be thick and creamy. Serve immediately.
My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
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