Avocado Pesto Linguine with Garlic Shrimp

Creamy Avocado Pesto Sauce on linguine and topped with garlic shrimp and fresh cherry tomatoes
10 minutes
20 minutes

Avocado Pesto is a smooth and creamy pesto sauce that you’re going to want to give a shot. And its the perfect companion for this linguine with garlic shrimp dish!

Its been a couple months of work, but I’m finally reaping the benefits of having a raised garden in my back yard. Nothing beats fresh basil, and what better way to use it than in a avocado pesto sauce.

Don’t get me wrong, nothing beats a solid pesto recipe. But if you want to add a little something to your pesto sauce on your next pasta night, add avocado.

I love shrimp. Its a busy weeknight meals savior. Shrimp cooks in like 4-5 minutes, which faster than it takes for the linguine to boil.

Unless you’re using fresh pasta, then you have a quickest ingredient cookoff.

If you’re not a fish fan, try this with chicken which cooks in about the same time to keep this quick and easy weeknight dinner.

Avocado Pesto Linguine with Garlic Shrimp

Course: Dinner
Cuisine: Italian
Keyword: easy meal, pasta, shrimp
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 860kcal
Creamy Avocado Pesto Sauce on linguine and topped with garlic shrimp and fresh cherry tomatoes
Print Recipe



  • 1/2 cup pine nuts
  • 1 avocado
  • 2 cups fresh basil
  • 3/4 cup olive oil plus more for desired texture
  • 2 cloves garlic
  • 1/4 cup fresh parmesan
  • 1/2 lemon juiced
  • 1 tsp kosher salt


  • 8 oz linguine fresh if possible
  • 2 tbsp butter
  • 2 cloves garlic
  • 1/2 lemon
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 cup cherry tomatoes sliced



  • Toast pine nuts over medium heat until aromatic – about 2 minutes.
  • Place pine nuts, avocado, basil, olive oil, garlic, Parmesan, juice from lemon and salt in a food processor. Pulse until blended. If too thick, add more olive oil until desired texture is reached. Set aside.


  • In a medium sauce pan, saute butter and garlic over medium heat. Add shrimp and bring up temperature. Cook shrimp until opaque, about 4 minutes.
  • Bring a pot of boil in water, then cook linguine to package instructions
  • Add in 1/2 cup of pesto to linguine, stir in tomatoes and shrimp. Add more pesto to taste and serve. Enjoy!


Calories: 860kcal | Carbohydrates: 54g | Protein: 14g | Fat: 68g | Saturated Fat: 12g | Cholesterol: 20mg | Sodium: 1037mg | Potassium: 625mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1115IU | Vitamin C: 31mg | Calcium: 132mg | Iron: 3mg
Derek Campanile
Derek Campanile
I'm an IT professional by day. Home cook for the family by night. Follow my blog for easy to make recipes, how-to's and ideas to gather the family at the dinner table!

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