Shrimp Fettucine with Creamy Avocado Sauce recipe on
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4 from 1 vote

Shrimp Fettucine with Avocado Cashew Cream Sauce

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: pasta
Servings: 2
Author: Marlynn Schotland |


  • 2 servings fettuccine 4 ounces uncooked, 2 cups cooked
  • 1 tablespoon olive oil
  • 1/2 pound medium shrimp peeled and deveined
  • 2-3 cloves garlic
  • 2 avocados pitted, and peeled
  • 1/2 cup unsalted cashews soaked and drained
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon fresh lemon zest
  • 1/2 teaspoon finely chopped dill
  • dash of salt and pepper to taste
  • Optional: additional small chunks of cut avocado grated parmesan cheese, more salt and pepper to taste


  • Soak cashews in a large bowl covered with water for at least 30 minutes, then drain and set aside.
  • Cook pasta according to package directions.
  • While the pasta is cooking, heat one tablespoon olive oil in a large skillet. Add shrimp and sauté until cooked through, about 5 minutes. Shrimp will be pink and opaque when it's done. Remove from heat and set aside.
  • Add garlic, avocados, cashews, olive oil, lemon juice, lemon zest, dill, and dash of salt and pepper to a food processor. Pulse until ingredients are well mixed and the sauce is smooth.
  • Drain pasta, reserving 2-3 tablespoons of the water.
  • Combine avocado cashew cream sauce, pasta, reserved water, and shrimp in a large bowl and toss gently until the pasta is coated with the sauce.
  • Optional: top with grated parmesan cheese, small pieces of additional cut avocado, and/or salt and pepper to taste.