This is one of my favorite pasta combos because not only is it easy but it’s really light & perfect for this warm weather! The creamy avocado cilantro sauce is also perfect this time of year because of the flavors it gives this dish. I also love to use this sauce on toast, on chicken or salmon, etc. So you can make a big batch of it and then use it for a variety of meals. If you like cilantro, you’ll love it. If you don’t care for cilantro—you will probably want to replace this with a pesto or something ;)
I made this for a quick weeknight dinner and had a bunch of leftovers (only feeding for one over here) for the week.
I hope you love it!
1 package of desired gluten free, whole grain, or chickpea pasta
1/2 lb of shrimp
1/2 cup sundried tomatoes
Chopped asparagus (use desired amount)
1 tbsp olive oil
1 tsp garlic powder
1 tsp chili powder
Sea salt, pepper to taste
For the sauce: 1/2 avocado, 1/2 c. cilantro, 1/4 cup plain yogurt (I used siggis but you could also use coconut yogurt to make it DF), 1/4 c. olive oil, 1 garlic clove, 1/2 lemon, 2 tbsp water (add more for desired consistency), salt & pepper
Cook pasta according to package. set aside
Saute shrimp in a tbsp of olive oil, garlic powder, chili powder & salt/pepper. Cook until shrimp are completely cooked through.
Remove and add in asparagus to saute.
Add all the sauce ingredients to the food processor and blend. Set aside.
Once asparagus has finished sautéing, remove from the heat and add in pasta, shrimp and sauce. Mix together!
Top with red pepper flakes or fresh cilantro.