avocado pesto pasta with garlic shrimp

Ingredients

• 16 oz pasta of choice *cooked in heavily salted water
• 16 oz pint cherry tomatoes (favorite colors) *can use up to 24 oz of tomatoes

For the Avocado Pesto

• 2 large ripe avocados
• 3/4 cup unsalted cashews
• 2 handfuls fresh basil leaves *stripped from stems
• 2 tbsp lemon juice
• 3-4 cloves garlic
• 1/2 tsp sea salt
• 1/2 cup extra virgin olive oil

For the Garlic Shrimp

• 1 lb large uncooked shrimp *see notes above for cleaning
• 3-4 cloves garlic *thinly sliced
• 1 tsp red chili pepper flakes
• 1/4 cup extra virgin olive oil

Instructions

For the Avocado Pesto

1. In a food processor add avocados, cashews, basil leaves, lemon juice, garlic cloves and sea salt. Process until chopped and mixed, about 45 seconds. Stream in olive oil and continue processing until a thick paste is formed. Refrigerate until needed. 
2. Bring a large pot of water to a boil. Add a bout 1/4- 1/2 cup sea salt and cook pasta to al dente, following directions on package. 

   Wash and cut tomatoes. Set aside. 

For Garlic Shrimp

1. Add olive oil, garlic and chili pepper flakes to a medium sized frying pan and heat over low heat until garlic slices begin to bubble and just slightly brown, about 10-12 mins. Add shrimp keeping heat still on low and cook for 2 1/2 mins per side. Remove shrimp from oil and set aside. 
2. Once pasta is al dente strain and add to a large bowl. Stir in avocado pesto, add tomatoes and shrimp. 

   Enjoy! 

https://www.thefedupfoodie.com/avocado-pesto-pasta-with-garlic-shrimp/