Shrimp and Avocado-Cream Pasta

Shrimp and Avocado-Cream Pasta

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From: Diabetic Living Magazine

This recipe has a tasty secret: the creamy sauce is made with nutritious avocado! Mix it together with multigrain pasta for a healthy dinner option.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 6 ounces fresh or frozen peeled and deveined small shrimp
  • 2 ounces multigrain or whole wheat farfalle pasta ( ¾ cup)
  • 1¼ cups fresh spinach leaves
  • ¼ cup fresh basil leaves
  • ½ medium avocado, seeded, peeled, and chopped
  • ¼ cup fat-free half-and-half
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Nonstick cooking spray
  • 1 small red sweet pepper, seeded and cut into matchstick-size pieces
  • 1 cup cherry tomatoes, halved
  • 1 cup finely shredded Parmesan cheese


  • Prep

  • Ready In

  1. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Set aside. Cook pasta according to package directions. Drain, reserving 2 tablespoons of the pasta cooking water; set aside.
  2. Meanwhile, in a food processor combine ¼ cup of the spinach, the basil, avocado, half-and-half, salt, and black pepper. Cover and process until smooth. Set aside.
  3. Coat a large nonstick skillet with cooking spray. Heat skillet over medium heat. Add sweet pepper; cook 3 minutes. Add shrimp; cook 2 to 3 minutes more or until the shrimp are opaque. Stir in the pureed spinach mixture and the reserved pasta water; heat through. Remove from the heat. Add the remaining 1 cup spinach, the tomatoes, and the cooked pasta; toss to combine. Sprinkle with Parmesan cheese. Serve immediately.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 293 calories; 8 g fat(2 g sat); 7 g fiber; 32 g carbohydrates; 24 g protein; 65 mcg folate; 122 mg cholesterol; 7 g sugars; 4,572 IU vitamin A; 74 mg vitamin C; 178 mg calcium; 4 mg iron; 500 mg sodium; 741 mg potassium
  • Nutrition Bonus: Vitamin C (123% daily value), Vitamin A (91% dv), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2½ lean protein, 1½ starch, 1½ vegetable, ½ fat

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