Monterey Shrimp Pasta

If you follow me on social media, you would have seen my enormous cookbook collection Saturday. Well, at least part of it. I love a good cookbook. I will curl up to a cookbook like it’s a novel. So, I’ve decided to start a series on the blog where I cook at least one recipe from every cookbook. Except that’s not starting today. I thought it was funny to mention my love of cookbooks and how my collection is a bit out of control, then give you Monterey Shrimp Pasta…because I got this recipe off the back of a box of spaghetti! I failed to mention I’m more of a recipe junkie (you should see my box of loose recipes, oy!). I find it amusing that I have all these cookbooks, yet haven’t used some of them. I’m too busy drooling over shrimp with spaghetti and big chunks of avocado!

Monterey Shrimp Pasta by So, How's It Taste? www.sohowsittaste.com

So, how’s it taste?

I knew this recipe would be a winner. I was making this Chicken Carbonara and glanced at the back of the box and found this recipe. Score! It’s got everything I love. Shrimp, sour cream, blue cheese, garlic, pesto, and oh that avocado! I just knew it would be creamy and delicious and I was right! They should call this rock my world pasta. If you’re a fan of creamy sauces, you will love this. It doesn’t sound like much to make a sauce. Just a bit of sour cream and pesto. The little bit of blue cheese and the garlic make it complete. Those chunks of avocado are what makes me swoon. Big bites of creamy avocado with the noodles and succulent shrimp. It’s perfection! It takes no time to make, which during the week is much appreciated. It’s nice to have a delicious dish that seems like you slaved away in the kitchen for hours. Enjoy!

Monterey Shrimp Pasta

Publix Apron's® Simple Meals
makes 4 servings

Ingredients:

8 oz. thin spaghetti
2 tbsp. flour
1 tsp. seasoned salt
1 lb. fresh peeled, deveined medium shrimp
2 tbsp. butter
4 cloves garlic, minced
avocado, cut into bite-sized pieces
1/4 cup sour cream
1 tbsp. basil pesto
1 tbsp. crumbled blue cheese
freshly ground black pepper

Directions:

1. Prepare spaghetti according to package directions.

2. Meanwhile, place flour and seasoned salt in zip-top bag; shake to mix. Add shrimp, seal tightly and shake to coat.

3. Preheat large saute pan on medium-high 1-2 minutes. Add butter and swirl to coat. Add garlic and shrimp, saute 2 minutes; stirring occasionally.

4. Reduce heat to low. Stir in avocado, sour cream, basil pesto, and blue cheese. Simmer 5 to 7 minutes, stirring occasionally, until sauce thickens. Season with pepper, to taste. Toss spaghetti with shrimp mixture.

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12 Responses to “Monterey Shrimp Pasta”

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    1
    Erin @ One Particular Kitchen — July 1, 2013 at 8:09 am

    You had me at avocado!! This looks fabulous.

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    alexandra @ sweet betweens [blog] — July 1, 2013 at 10:40 am

    Oh my gosh. That creamy sauce sounds divine! We never *ever* have shrimp in the house [not sure why, because we’re both fans] and yesterday we, on a total whim, threw a bag from TJ’s into the cart. Must’ve known you’d be posting this delicious recipe. Can’t wait to try it!

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    3
    danielle — July 1, 2013 at 2:09 pm

    Blue Cheese and Avocado – yum! This sounds fantastic!

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    angela@spinachtiger — July 1, 2013 at 4:17 pm

    Leah I love that idea of forcing myself to cook from my cookbooks. I did it for two years with Cordon Bleu at Home and with Essentials of Italian Classic Cooking (Hazan) each with a small group. I need to get out these books again. Looking forward to seeing what you do.

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    Jackie l Food.Wine.Fashion — July 1, 2013 at 5:23 pm

    Haha rock my world pasta – love it! I never think to even look on the back of boxes anymore, maybe I should start!

    xo Jackie

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    Cassie | Bake Your Day — July 1, 2013 at 6:22 pm

    I really need to start cooking through some of my cookbooks too, I love them! This pasta sounds so summery and so good. I love shrimp dishes this time of year!

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    Georgia @ The Comfort of Cooking — July 2, 2013 at 12:34 pm

    So mouthwatering, I love it! I’m always looking for new ideas for shrimp and I’ve gotta try this!

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    Julie @ Table for Two — July 2, 2013 at 12:40 pm

    I have so many cookbooks, too!! Ugh, I swear, Leah, if I lived in Nashville, we could have a “cooking through cookbooks” nights and we could each make a recipe, photograph them, and blog about it!! We’d be eating so well and having so much fun!! I am now craving this pasta!

    • Leah Short replied: — July 2nd, 2013 @ 12:58 pm

      Oh that would be too much fun! I’m trying to get better at planning ahead for the blog, so that series will help and be quite fun I think!

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    ashley - baker by nature — July 2, 2013 at 5:38 pm

    What an absolutely gorgeous salad this is! I love it :)

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    hettar7 — July 2, 2013 at 11:38 pm

    I think we are culinary soul mates. lol. I too have a ton of cookbooks that I have either never cooked from or only cooked one or two recipes from. And don’t even get me started on the recipes I’ve saved in a word file on my computer. But I do refuse to go down the pintrest recipe road because I know there would be no. going. back. But you and other bloggers are an inspiration to cook more.

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    Jessica@AKitchenAddiction — July 3, 2013 at 12:28 pm

    Love the combination of avocado and shrimp! Perfect summer pasta dish!

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