Creamy Avocado Linguine with Coriander Shrimp and Tomatoes

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.