Chipotle Shrimp and Avocado Fettuccine

Ingredients

• 12 pieces large shrimp, peeled and deveined
• 1 tablespoon chipotle in adobo sauce
• 2 tablespoons olive oil
• 200 grams fettuccine pasta
• 1 ripe avocado
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh cilantro leaves
• 1 clove garlic, minced
• to taste salt
• to taste black pepper

Instructions

1. 1

   In a bowl, combine the shrimp with chipotle adobo, 1 tablespoon olive oil, minced garlic, salt, and pepper. Marinate for 5 minutes while you prep the pasta.

2. 2

   Cook the fettuccine in salted boiling water according to package directions (about 9‑11 minutes), then drain, reserving 1/4 cup of pasta water.

3. 3

   Heat the remaining 1 tablespoon olive oil in a large skillet over medium‑high heat. Add the marinated shrimp and sear 2‑3 minutes per side until pink and slightly charred; remove and set aside.

4. 4

   In a food processor, blend the avocado, lime juice, cilantro, a pinch of salt, and the reserved pasta water until smooth and creamy.

5. 5

   Return the cooked fettuccine to the skillet, add the avocado sauce, and toss to coat, heating gently for 1‑2 minutes.

6. 6

   Fold the shrimp into the pasta, adjust seasoning with additional salt or lime if needed, and serve immediately.