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:


  • 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
    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. :)