2 ripe avocados, peel and seeds removed
¾ cup fresh baby spinach, packed
¼ cup cilantro, packed
¼ cup lime juice, divided
2 tbsp. olive oil, divided
1 garlic clove
1 tsp. salt, divided
¼ tsp. ground cumin
¼ tsp. ground black pepper
½ a standard (13.25 oz.) box of whole wheat linguini pasta*
½ cup reserved pasta cooking water
1 lb. raw shrimp, peeled and deveined (41-50 count)
2 tbsp. chopped cilantro leaves
Instructions
Add the avocado, spinach, ¼ cup cilantro, 2 tablespoons lime juice, 1 tablespoon olive oil, the garlic, ¾ teaspoon salt, the cumin, and black pepper to a food processor. Process until smooth, scraping down the sides of the processor as necessary. Keep the avocado sauce covered and set it aside.
Cook the pasta according to the package directions. Before draining the pasta, reserve ½ cup of the starchy cooking water and set aside.
As the pasta cooks, add 1 tablespoon of olive oil to a large skillet and place over medium-high heat for 2 minutes. Add the shrimp to the skillet in an even layer. Sprinkle with ¼ teaspoon salt. Cook for 2 minutes. Stir, trying to get most of the shrimp turned over as well as you can. Cook for 1 additional minute, until the shrimp are opaque. Remove the skillet from the heat. If there is liquid from the shrimp in the skillet, drain it off. Add 2 tablespoons of lime juice and 2 tablespoons of chopped cilantro to the shrimp. Stir to combine.
Once pasta is cooked and drained, add it to a large bowl. Add the avocado sauce to the warm pasta. Stir until well combined. If the sauce is too thick, add the reserved pasta cooking liquid in 2 tablespoon increments until the desired consistency is reached.
Top the pasta with the cooked cilantro lime shrimp. Serve immediately.

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