Capellin with Lemon, Shrimp and Avocado

Capellini with Lemon, Shrimp, and Avocado
By using fresh pasta you can elevate this dish! It pairs nicely with a chilled Pinot Grigio or Sauvignon Blanc!

• CourseMain Dish
• CuisineAmerican, Italian

Servings
4 servings
Ingredients

• 16 ounces raw jumbo shrimp shelled and deveined
• 12 ounces dry cappelini or fresh pasta
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cloves garlic crushed
• 1 lemon zested and juiced
• 1 green onion chopped
• 1 ripe avocado chopped
• 1 tablespoon chopped Italian parsley
• 1 pinch red pepper flakes
•  salt & Pepper

Servings: servings
Recipe Notes

1.  Cook the pasta according to package instructions, drain and set aside.
2.  Melt butter and olive oil.  Saute' onions, red pepper flakes, for one minute and season with salt & pepper.
3.  Add in the shrimp and garlic and cook quickly for 3-4 minutes until they are pink and just cooked through.
4.  Stir in the lemon zest, juice, and Italian parsley.  Add in the cooked pasta  and combine with shrimp.  Toss to mix together.
5.  Chop avocado and season with salt & pepper.
6.  Serve in pasta bowls, garnishing with more Italian parsley and avocado.

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