Creamy avocado pasta with roasted tomatoes and shrimp

Nice! I came up with something almost exactly like this on my own and it IS drop-dead delicious. Only I add tons of garlic, like three cloves per dish, and I just throw cold avocado on top and add lots of cracked pepper and parmesan cheese and a squeeze of lemon, and use thin whole wheat spaghetti.

The shrimp I saute, just like you do, and the tomatoes get a quick saute, too.

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I just ate this and I'm dead of deliciousness.



link: http://pinterest.com/pin/559290847444232857/

The original recipe as written:

prep time: 10 minutes
cook time:1 hour 10 minutes

INGREDIENTS
10 - 12 small Campari tomatoes, quartered
3 - 4 tbsp olive oil
4 servings of fettuccine noodles
2 ripe avocados, seed and skin removed
2 garlic cloves, peeled
1/2 tsp salt
2 tbsp lemon juice
1/4 cup pine nuts
grated fresh Parmesan cheese
salt and cracked black pepper to taste

Preheat oven to 300 ºF.

Wash and quarter the tomatoes. Place on a baking sheet lined with parchment paper. Drizzle with 1 - 2 tbsp olive oil, just enough to make the tomatoes glisten. Bake for 1 hour in the oven.

Ten minutes before tomatoes are finished, fill a large pot with water and a sprinkle of salt. Bring to a rapid boil. Add the dry fettuccine to the water and cook until al dente.

While the pasta is boiling, add 2 tbsp olive oil, avocado, garlic, salt and lemon juice to a food processor. Pulse until the ingredients are smooth and creamy.

Strain the pasta, and combine with the sauce in a large bowl, until all the pasta has been covered.

Add the roasted tomatoes, sprinkle with Parmesan cheese and pine nuts. Add some salt and black pepper to taste.
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I reduced the olive oil a touch, and added some sautéed shrimp.

Toast those pine nuts a bit too.

A beautiful serving was about 540 calories and just the BOMB.