Shrimp and Avocado Pasta
Given the amount of carrots that are in this pasta dish, I probably should call it Carrot, Shrimp and Avocado Pasta, however – in my continuing quest to play “hide the <insert veggie that Miss Thing doesn’t like this week>” It’s probably safer if I don’t. She might be watching. This week in our FFTY box, we received not one – but two(!) bunches of carrots, which had Miss Thing pulling out her frown face… well, actually it made her frown face just a little bit darker, since she nearly always has her frown face on. (Ah – the joys of being a teenager) Which led me to play a little game called “Hide The Carrot” this week.
The last couple of weeks that we’ve had Carrots (and peas, for that matter) we broiled them – which Mr. Man and I both like very, very much. However, the grumbling from Miss thing about them had grown louder and louder, so this week I decided to try something different. I went to Whole Foods early in the day on Thursday (before my box arrived), and while I was there I picked up a package of fresh pasta that they had available and a pound of of local(-ish… Mexico is kinda local, right?) Shrimp. I wasn’t terribly impressed with the Fishmonger at Whole Foods, so my continuing goal of finding a local fishmonger hasn’t come to fruition, yet. But I’m getting sidetracked – what I was meaning to say was, that the container of pasta that I had purchased was smaller than the average package I usually purchase, so it seemed like a good carrier for adding the carrots to.
I was also wanting to make a ceviche, but the shrimp didn’t really seem to be high enough quality for something like that – so I settled for a sort of ceviche-inspired flavor, which I think came out really well. I also happened to have the greens from the small bunch of beets that I received this week, and the greens from the carrots – both of which I tossed in to the mix. For one, it’s nice not to have things go to waste, and for two – they add extra vitamins ‘n other healthy shtuff. If you don’t have any carrot greens or beet greens, you can substitute any other cooking greens, such as spinach, kale, chard, etc… They should all work equally well. There was a learning experience with this recipe, too. Namely, using a mandolin to slice teeny tiny nantes carrots is a pain in the you-know-what and that next time I should use the food processor if I want thin sliced baby carrots.
- 1 lb Raw Shrimp; shelled, rinsed and drained
- 3 small (or 1.5 large) Avocados; peeled and cut in to 1/2″ chunks
- 2 bunches Nantes Carrots; very thinly sliced
- 2 bunches Carrot Greens; chopped
- 1/2 cup Beet Greens; chopped
- 1 onion; diced
- 4 cloves Garlic; Minced
- 3 tbs Clarified Butter
- 1 Lemon; juiced
- 1 Lime; juiced
- 1/4 cup Cilantro; finely chopped
- 12 oz Whole Grain Fettuccini
- Toss the Avocados, shrimp, cilantro, lemon and lime juice together in a bowl. Set aside.
- Heat the clarified butter in a large skillet over Medium Heat
- Add the sliced carrots and the onion. Saute until carrots are tender and just beginning to carmelize
- Begin Cooking the pasta when the carrots are almost done, reducing the heat on the carrots and keeping them warm while the pasta cooks
- When the Pasta is nearly done (al dente), clear a space in the carrot pan to add the greens and the garlic to them. Saute the greens a little bit before mixing in with the carrots.
- Drain the pasta and remove the carrots from heat.
- Add the pasta and the shrimp/avocado mixture to the carrots, letting the residual heat of the carrots and pasta to cook the shrimp
- Kosher Salt to taste