Zucchini Pasta with Creamy Avocado Sauce & Shrimp

I stepped a wee-bit out of my comfort zone and decided to get a bit more healthy with this one.

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My body has been craving healthier foods lately, but the one craving I cannot avoid is PASTA (big surprise there, right?).

I was skeptical at first to try veggie pasta. I mean, how could my mind fall for this healthy pasta substitute? Surely it can’t be THAT good.

Well I was wrong. Big time. It is beyond good. Like summers-off-no-responsibilities-endless-days-of-ice-cream good.

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Ok so maybe endless days of ice cream would be a little better. But only a little…

The weirdest part of this whole zucchini pasta experience is the fact that I used to despise vegetables. And I am not talking about as a child; I mean just a few years ago before I decided to really start experimenting with food. It’s crazy to me that green things on my plate no longer look foreign and scary. They are now these welcome little bites of heaven, and in this case, an entire bowl full of them.

I believe this is what they call “progress” or “growing up” or something.

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At least growing up comes with shrimp and avocado. Otherwise, I might not be able to handle it.

Zucchini Pasta with Creamy Avocado Sauce & Shrimp

Yield: Serves 2

Prep Time:15 minutes

Cook Time:10 minutes

Total Time:25 minutes

Fresh and healthy veggie dish, perfect for summer.


  • 3 small zucchini
  • 6 oz shrimp, peeled and deveined
  • 1 Tbsp olive oil
  • ½ cup cherry tomatoes, halved
  • 1 ripe avocado
  • 2 cloves garlic, minced
  • 2 Tbsp lemon juice
  • ¼ cup basil leaves
  • Salt & pepper


  1. To make the sauce, combine avocado, garlic, lemon juice, and basil in a food processor (or blender). Puree until all ingredients are combined and the sauce is smooth. Season with salt and pepper to taste. Set aside.
  2. Use a mandoline to julienne the zucchini. If you don’t have a mandoline, you can simply slice the zucchini into thin strips by hand (essentially you are going for the size of linguine, or thinner if you prefer).
  3. Heat a pot of water over high heat. Once the water begins to boil, add your zucchini pasta. Cook for one minute and then quickly remove the zucchini to a bowl of cold water to stop the cooking process (i.e. blanch your veggies!). Drain the zucchini and set aside.
  4. In a medium saucepan, heat 1 tbsp of olive oil over medium heat. Add shrimp to the pan, season with salt and pepper, and cook until pink.
  5. Add the shrimp, avocado sauce, and cherry tomatoes to the drained zucchini pasta. Mix until thoroughly combine and serve immediately.

3 Responses to “Zucchini Pasta with Creamy Avocado Sauce & Shrimp”

  1. Kim @ Wonderings — June 7, 2013 at 6:55 pm (#)

    Looks delicious! Definitely have to pass this along to my family in the midwest when they have too many squash on their hands!

  2. Jacki C. — July 12, 2013 at 12:38 am (#)

    Made this for dinner tonight–perfect recipe for my Whole 30. I loved every bite of it. I subbed chicken for shrimp and threw a few cashews on top as well. A delightful summer dinner. I will definitely make it again!

    • Cake 'n' Knife — July 12, 2013 at 12:44 am (#)

      I am so glad you liked it!! Cashews sounds like an amazing addition, I am going to have to do that next time I make it!

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