As a recent college grad, I can safely say that I have perfected the art form that is creating pasta. Regular red sauce, fettuccine alfredo, or sometimes, when I’m feeling adventurous, I try different low-fat vinaigrettes, or subbing sliced yellow squash noodles or spaghetti squash. You name it, I’ve probably attempted to make it. I love pasta. It’s the perfect go-to when you’re having friends or family over. Quick, affordable, and easy to create.

Grilled Shrimp and Avocado Pasta from

Pasta is an excellent source of complex carbohydrates (just be sure to use whole grain noodles for at least half of your dish). Pasta is so versatile and can be a great way to consume your vegetables, lean meats, and healthy fats for the day. Today,  we’re putting a healthier spin on spaghetti.

Grilled Shrimp and Avocado Pasta from

This cilantro lime shrimp and avocado pasta recipe has so many elements that add more nutritious value to your meal while lowering the sodium content. The pasta noodles are coated in a creamy sauce made with avocado, spinach, cilantro, lime juice, and spices. Then, topped with grilled shrimp.

Grilled Shrimp and Avocado Pasta from

It has fiber and complex carbohydrates from the noodles, healthy fats from the avocados, and lean protein from the shrimp. Serve with a side of fruit salad and a glass of milk and kam bam! You have all of your food groups for that one meal! Hope you all enjoy it as much as I do.



Grilled Shrimp & Avocado Pasta

  • 40 minutes
  • 13 ingredients
  • 6 steps


  • 4 ripe avocados, peel and seeds removed
  • 1½ cups fresh baby spinach, packed
  • ¼ cup cilantro, packed
  • ¼ cup lime juice (1 med-large lime)
  • 1 tbsp. olive oil
  • 1 garlic clove
  • ¾ tsp. salt
  • ¼ tsp. ground cumin
  • ¼ tsp. ground black pepper
  • ½ box whole wheat linguini pasta
  • ½ box white linguini pasta
  • ½ cup reserved pasta cooking water
  • 1 lb. raw shrimp, peeled and deveined (41-50 count)


  1. Add the avocado, spinach, cilantro, lime juice, olive oil, garlic, salt, cumin, and black pepper to a food processor. Process until smooth, scraping down the sides of the processor as necessary. Cover and set aside avocado cream sauce
  2. Cook the pasta according to the package directions. Before draining the pasta, reserve ½ cup of the starchy cooking water and set aside. (This will be used if your avocado is too thick.)
  3. As the pasta cooks, brush shrimp with remaining 1 tbsp. olive oil, season with salt and pepper. Thread shrimp on a skewer for easy grilling. You can use a wooden or metal skewer.
  4. Preheat grill to 350-450F and set it up for direct cooking. Grill the shrimp over direct, medium heat for 5-7 minutes, turning the shrimp halfway through the process. The outside of the shrimp should turn a nice pink color when it is cooked while the meat inside should be white and opaque.
  5. Once pasta is cooked and drained, add it to a large bowl. Add the avocado sauce to the warm pasta. Stir until well combined. If the sauce is too thick, add the reserved pasta cooking liquid in 2 tablespoon increments until the desired consistency is reached.
  6. Top the pasta with the cooked shrimp. Serve immediately.

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