SHRIMP TOMATO AND SPINACH LINGUINI WITH AVOCADO SAUCE

INGREDIENTS

1 pound shrimp (16-18 count)

1 pound linguini

2 tablespoons olive oil

3 cloves garlic, chopped

1 shallot, chopped

2 pints cherry tomatoes, halved

4oz fresh spinach

1/4 teaspoon crushed red pepper (optional)

1 ripe avocado, peeled and pitted

3 tablespoons parmesan shavings

directions

Bring a large pot of water to a boil. Add about 3 tablespoons of salt to the water, or enough salt for the water to taste like the sea.

Season the shrimp with salt and pepper. In a large skillet, over medium high heat add 1 tablespoon of olive oil. Once the olive oil is shimmering, add the shrimp. Cook for about 2 minutes per side, or until the shrimp is pink and cooked through. Remove from pan and set aside.

In the same pan, add another tablespoon of olive oil. Add the garlic, shallot, and crushed red pepper to the pan. Saute for 2-3 minutes, until fragrant. Place the cherry tomatoes in the pan. Cook for 10 minutes, until softened.

While the tomatoes are cooking, add the linguini to the pot of salted boiling water. Cook according to the package directions. To keep the pasta al dente, subtract 1-2 minutes from the package directions. Do not discard the pasta water when draining.

To a blender, add the avocado and 1 1/2 cups of starchy pasta water. Blend until smooth.

Place the cooked pasta in the pan with the tomatoes. Add the blended avocado sauce and spinach. Over low heat, cook until the spinach has wilted and the sauce has absorbed into the pasta. If the sauce is too thick, add more pasta water.

Add the shrimp back to the pan, along with the shaved parmesan. Toss to combine.

Serve immediately.