Spring Veggie & Shrimp Pasta with Creamy Avocado Sauce

dressings & sauces mains recipes Apr 08, 2019

The only thing I love more about spring than the warm weather is all of the beautiful seasonal veggies popping up. Just walk through the produce section during your next grocery haul or waltz through a local farmers market, and it won’t take long to get inspired. While I’ve never met a veggie I didn’t like, I couldn’t help but pick a couple favorites to throw into this spring-inspired pasta recipe.

I recently stumbled upon the most gorgeous purple asparagus and knew it had to make an appearance. Asparagus is rich in vitamin E, vitamin K and folic acid, while it’s also proven to boost your mood, reduce bloating, and promote digestive and urinary tract health. Snow peas are another delicious addition that likewise boast many nutritional benefits, including a high content of B Vitamins, Vitamin C and fiber.

While I used my absolute favorite pasta alternative, Banza, for this recipe, feel free to use any version you love or have on hand. Banza’s chickpea pasta is gluten-free and packed with protein and fiber, so I highly recommend giving it a try. I can guarantee you’ll be a believer in no time!

Perhaps the best part of this dish, though, is the creamy avocado sauce. You’ll truly feel as if you’re digging into an indulgent, dairy-filled pasta, yet this recipe instead uses avocados for the smooth richness. Simply blend up ripe avocados with fresh basil, garlic, lemon juice and spices, and you’re in business. I even made extra to use as a dip for veggies and slather on avocado toast, so the uses are endless.

And finally, simple sautéed shrimp add wonderful texture, nutrients and protein to this recipe. As always, make sure to buy wild caught, high quality seafood for the most health benefits without the junk you don’t want.

Overall, eating seasonally isn’t just delicious. It likewise guarantees foods are at the peak of freshness with the highest nutrient content and the fewest pesticides. Likewise, your wallet will thank you, as seasonal ingredients are the most widely available and thus less expensive.

So grab your bags and head out to your local farmers market! There’s no better way to embrace the warmer springtime weather than with this delicious, satisfying and nutritious dish.


 YIELDS4 Servings
 PREP TIME10 mins COOK TIME25 mins TOTAL TIME35 mins


Spring Veggie & Shrimp Pasta
  •  1  box pasta of choice
  •  1  bunch asparagus, cut into 1 in pieces, woody ends discarded
  •  1 lb wild caught shrimp, peeled and devained (thaw if frozen)
  •  2  cups snow peas
  •  1  shallot, minced
  •  2 tbsp ghee (or butter)
  •  ½ tsp red pepper flakes (more or less to taste)
  •  salt and pepper to taste
Creamy Avocado Sauce
  •  2  ripe avocados
  •  1 cup fresh basil leaves, plus more for serving
  •  2  garlic cloves
  •  juice of 2 lemons
  •  ¼ cup water
  •  ¼ cup extra virgin olive oil
  •  salt & pepper to taste


For Creamy Avocado Sauce
In a food processor or blender, add avocado, basil, garlic, lemon juice, salt and pepper.
Blend until smooth. Adjust seasonings to taste.

*Optional* to cut down on the acidity, stream in olive oil while mixing to mellow out the sauce.

For Spring Veggie & Shrimp Pasta
Cook pasta according to box directions.

*Note* Before draining cooked pasta, save a small amount of the pasta water. Adding this while mixing in the sauce will allow it to better stick to the pasta.

While pasta boils, start your veggies and shrimp.

In a large sauté pan, melt ghee. Add shallot, asparagus, snow peas, salt, pepper and red pepper flakes. Cook until veggies are tender.

Add your shrimp, moving around your veggies so the shrimp touch the heat. Cook for about 3-4 minutes, until shrimp are pink.
In a large bowl, add drained, cooked pasta. Add in veggie and shrimp mixture, avocado sauce and saved pasta water. Mix until everything is well-coated.
Top with fresh basil.


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