This is Amy + Michelle

This is Amy + Michelle

This A.M.

Amy and Michelle became instant friends because of the common interests they share in their love of fashion, food, music and traveling. In This A.M. Amy and Michelle will share recipes, thoughts on eats, their unique fashion style and lifestyles from Toronto to Tampa...... 1,098 miles apart!

Tuesday, March 18, 2014

Pasta (Avocado) Alfredo

This A.M. when I think of 'going green' I don't think of helping the environment. Every time I hear something about 'going green', for some strange reason I instantly think of avocado! I suppose that is  the foodie in me. Comic book junkies probably think of the Incredible Hulk, people involved in the stock market probably picture a huge pile of cash and Cheech and Chong, well we can all guess what they might think of when they hear someone mention 'going green'.

Search for Going Green on thefreedictonary.com:

Environmentalism (inˌvairenˈmɛntəˌlizem) n
1. Advocacy for or work toward protecting the natural environment from destruction or pollution.
2. The theory that environment rather than heredity is the primary influence on intellectual growth and cultural development.


Search for Going Green on this-am.com:

Avocado (ahˌvohˌcahˈdough) n
1. Advocacy for or work toward substituting Avocado for cream or milk in common dishes or recipes.
2. The theory that Avocado is delicious and is the primary influence as Michelle and Amy grow and seek development as bloggers.




Pasta (Avocado) Alfredo

1 lb large shrimp, peeled, devained, tails removed
1/2 lb thin spaghetti (have tried every pasta from angel hair to fettuccine and thin spaghetti was everyone's favorite!)
2 Avocados
3/4 cup fine grated Parmesan, plus 1/4 cup for garnish (I usually grate the cheese for garnish from a fresh block but use fine grated from a tub for the 3/4 cup)
sea salt, pepper, crushed red pepper flakes, tablespoon dry oregano
1/8 cup light olive oil, plus 2 tablespoons
2 tablespoons butter
1 lemon

Cook pasta as directed, reserving about 2- 3 tablespoons of cooking liquid. While pasta is cooking, in the bowl of a food processor, combine avocado, 3/4 cup Parmesan, sprinkle of crushed red pepper flakes, oregano, generous amount of cracked pepper and juice from half the lemon until smooth. Through the spout on the top, with food processor running, slowly add 1/8 cup of olive oil until combined. Set avocado sauce aside. In a large pan heat up remaining olive oil and butter. Salt and pepper shrimp and saute, in batches if necessary for about two minutes per side or preferred doness. Squeeze remaining lemon juice on top of shrimp. Combine pasta with reserved cooking liquid and avocado sauce. Top with shrimp and serve with extra Parmesan cheese and crush red pepper flakes if desired.



LinkWithin

Related Posts Plugin for WordPress, Blogger...