A creamy pesto without the cream! This pesto sauce is delicious and I guarantee you'll never make it a different way again! Double recipe for a full pound of pasta.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
480 Calories
Recipe Instructions
Step 1
Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until mostly cooked through, but still firm to the bite, 8 to 10 minutes. Add shrimp to boiling water and cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Drain penne and shrimp; transfer back to empty pot.
Step 2
Blend avocado, lemon juice, basil, 2 tablespoons Romano cheese, garlic, salt, and black pepper in a food processor until smooth. Add olive oil and pulse until creamy. Remove blade from food processor and stir diced tomatoes into the creamy pesto. Transfer pesto to pot with pasta and shrimp; stir to coat. Serve with about 2 tablespoons Romano cheese, salt, and black pepper.
Ingredients
2 cloves garlic
½ lemon, juiced
salt and ground black pepper to taste
2 tablespoons grated Romano cheese
1 (8 ounce) package penne pasta
1 avocado, peeled and pitted
¼ cup olive oil, or as needed
¼ pound uncooked medium shrimp, peeled and deveined (Optional)
½ cup fresh basil, or more to taste
¼ cup diced cherry tomatoes, or more to taste (Optional)
2 tablespoons grated Romano cheese, or more to taste
