Creamy Avocado Linguine

Creamy Avocado Linguine

Creamy Avocado Linguine

Creamy Avocado Linguine

 I love pasta side dishes!!!  They are delicious with simply a little salt, pepper, and olive oil or getting creative with the ingredients and adding some extras.  The addition of the avocado in this one gives it a creamy texture without an over powering flavor.  I have used linguine in this recipe because, as always, it is what I had on hand.  You could substitute any spaghetti like pasta.  Because the sauce is not very liquid like, I wouldn’t think you would want to use a tubular pasta.  All of the flavors used in this dish make for a pleasing, flavorful side.  I really think you will enjoy this one!

1 – 13.25 ounce box of linguine, cooked according to package directions

1 – Avocado, peeled and pitted

Juice of a lemon

Juice of a lime

2 TBS olive oil

1 tsp fresh chopped garlic

1 1/2 tsp kosher salt

1/2 tsp coarse ground black pepper

3/4 cup freshly grated manchego cheese, if you can’t get manchego, use parmesan.

pinch of red pepper flakes

1 cup chopped green onions

1/2 cup fresh chopped parsley

In a medium mixing bowl, mash the avocado with the back of a fork.  Add the lemon juice, lime juice, and olive oil.  Continue to mash until blended.  I like for it to be smooth enough to make a nice coating for the pasta but with a little bit of the avocado bits in there.  Add in the garlic, salt, pepper, cheese, and pepper flakes.  Blend well.  Mix into the cooked pasta along with the green onions and parsley.   Use tongs to really coat the pasta with the avocado mixture.  Check for salt and pepper.  Also, if it seems too sticky, add a little extra olive oil and blend well.

 Serve and enjoy!!!

Shrimp Linguine in a Yellow Curry Sauce

Shrimp Linguine in a Yellow Curry Sauce

Shrimp Linguine in a Yellow Curry Sauce

Shrimp Linguine in a Yellow Curry Sauce

 Curry, Curry, Curry!!!  Curry has got to be one of my most favorite flavors on the planet.  We especially like the yellow curry as well as the red curry.  I can’t get curry paste at my local grocery store so when I go to the Asian market I pick up a few cans of every kind. I try to keep the small cans on hand at all times, as well as the small cans of coconut milk.  I will say I have found myself out of coconut milk and substituted sour cream instead.  If you have all of the ingredients on hand, curries are so easy to throw together at the last minute.  You can make it as hot or as mild as you want by adding more or less curry paste.

 Ingredients list:

1 –  package of dried linguine cooked according to package directions

2 – pounds of 41/50  shrimp.  I keep a 2 lb. bag of flash frozen in my freezer.  Fresh is better but a quick weekday pinch…This is your guy!

1/4 cup extra virgin olive oil

1 –  large onion, coarse chopped

1 – large red bell pepper, coarse chopped

1 – TBS fresh ginger grated

2 – 28 ounce cans whole tomatoes, hand crushed, liquid reserved

2 – heaping TBS minced garlic

1/2 – cup white wine

2 1/2 to 3 – cups of the liquid from the tomatoes

1 –  small can yellow curry paste, .114grams (Mae Ploy)

1 – tsp. kosher salt

1 – tsp. coarse ground black pepper

Juice of 2 limes

2 low sodium chicken bouillon cubes

1 –  5.6 ounce can coconut milk

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh thai basil


In a large sauce pan, heat the olive oil over high heat.  When the oil is hot,  add in the onions and peppers.  Adjust the heat to medium-high and continue to sauté.  This takes about six minutes.  When the pieces are cut large it takes longer to sauté.  Turn the heat back up to high.  Add the garlic.  Give it a good stir for about 35 seconds and add the white wine.  Continue cooking for about 35 to 40 seconds more.  Add the tomatoes.  Stir well.  Reduce the heat to medium while adding the seasonings.  Add in the salt and pepper, tomato liquid,  juice of the limes, curry paste, bouillon cubes, and coconut milk.  Bring the heat back up to a slow boil.  Reduce the heat to medium.  At in the shrimp and cook until shrimp are done.  This takes about 10 minutes.  Stir in the fresh cilantro and Thai basil.  Serve over the hot linguine.