Nothing cute or fancy going on with dinner anymore...we're hitting the frozen stash this week. And this is why I'm proud to be a food hoarder :) Stressful weeks get a little bit alleviated when dinner is already figured out...
1 package spagetti/fettucine noodles
4 T olive oil
1 lb shrimp
2 ripe avocados, seed and skin removed
4 garlic cloves, peeled
2 T lemon jice
1/4 cup pine nuts
2 (6 oz) containers greek yogurt
1 cup marinara sauce
1/2 package fresh spinach
1/2 cup sundried tomatoes
1 can mushrooms
fresh mozzerella cheese
crushed red pepper to taste (I used a lot, which is why this is called spicy avocado and shrimp pasta)
Cook pasta according to package directions. While the pasta is boiling, add 2 T olive oil , avocado, 2 cloves of garlic, lemon juice, and greek yogurt to a food processor. Pulse until the ingredients are smooth and creamy.
In a large skillet, heat the other 2 T of olive oil. Add uncooked (but peeled and deveined) shrimp, 2 minced garlic cloves, mushrooms, pine nuts, spinach, sundried tomatoes, and crushed red pepper to the skillet. Stir constantly while cooking until spinach is wilted, shrimp is pink instead of grey, and garlic is aromatic. Add the marinara sauce and the avocado mixture to the skillet and mix together to make your sauce.
When noodles are done, drain and add to the sauce. Mix thoroughly and layer into a 9x13 baking dish. Add slices of fresh mozzerella to the top, and sprinkle with italian seasoning. Either place in freezer (like I did) for another time, or throw in the oven at 400 degrees for 20 minutes. If you freeze it, you can bake it at 400 degrees for an hour when you decide you have a hankering for avocado pasta sauce. I tasted this before I froze it, and I'll tell you it wasn't long before I wanted to dig it out of the freezer!