Creamy Avocado Pasta with Shrimp and Bacon

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.

Creamy Avocado Pasta with Shrimp and Bacon Recipe

Serves 4 Prep Time: Cook Time:
5 based on 1 reviews


  • 2 avocados, pitted and skin removed
  • 2 tablespoons lime juice
  • 1/3 cup chopped fresh cilantro
  • 1/2 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1 lb dried fettuccine
  • 4 slices bacon, cut into 1 inch pieces
  • 1/2 cup diced shallots
  • 1/2 lb 51/60 count prawns, peeled and deviened
  • 1 cup halved cherry tomatoes



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.



Leave a Comment

  • Reply
    June 9, 2018 at 12:28 pm


    Your whole site here is very well presented (& beautiful photography).

    I love the simplicity & flexibility.


  • Reply
    February 9, 2014 at 1:52 pm

    Does this need to be eaten all at once because of the avocado? Or will it last for a few days in the fridge? Thanks!

    • Reply
      February 10, 2014 at 5:46 pm

      Hi Brittany,

      I would eat this all at once. It doesn’t hold up very well. Thanks for reading!

  • Reply
    April 25, 2012 at 12:50 pm

    I’m making this but adding a bag of fresh spinach chopped up. ( my kids will think its pasley once i saute it!) Put the cherry tomatoes in food processor. Also marinating shrimp in splash of olive oil, cumin, chili powder, garlic powder and coarse sea salt. I’m lactose tolerant- cant wait to try it!

  • Reply
    March 11, 2012 at 6:50 pm

    I left out the shallots and tomatoes… cause my son would not eat it if he saw those in there… and we all LOVED it… even my son. I will definitely make this one over and over again!

  • Reply
    March 2, 2012 at 10:43 am

    I made this last night, and it was amazing! I couldn’t resist adding some mushrooms, my boyfriend loved it. Thanks!

    • Reply
      March 2, 2012 at 7:24 pm

      You’re welcome Fernando! I’m glad you liked it and I LOVE the idea of adding mushrooms. :)

    A little bit about me...

    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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