Juicy shrimp are seasoned with citrusy coriander and sautéed with aromatics in this 30-minute pasta creation. Avocado makes for a decadent, velvety sauce—no cooking required!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Bring a large pot of water with a large pinch of salt to a boil. Halve, peel, and finely dice the shallot. Mince or grate the garlic. Core, halve, and seed the tomato. Slice each half into thin strips. Zest and halve the lime, cutting one half into wedges.
Make the avocado sauce: halve and pit the avocado. Scoop the flesh into a medium bowl. Add the lime zest, the juice of half a lime, and a pinch of salt and pepper. Mash together with a fork until smooth.
Add the pasta to the boiling water and cook 9-10 minutes, until al dente. Drain, reserving ½ cup of the pasta water.
Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add the shallot to the pan and cook, tossing, 3-4 minutes, until softened. Add the garlic and cook 1 minute, until fragrant. Season with salt and pepper.
Add the shrimp and coriander to the pan and cook, tossing, 3-4 minutes, until just cooked through. Season with salt and pepper.
When the pasta is ready, toss it into the pan along with the avocado mixture, tomato, and ¼ cup pasta water. Toss to combine thoroughly and heat through. Season with salt and pepper.
Plate the linguine and finish with a wedge of lime. Enjoy!