Chicago has finally started to warm up 🙂 but last week it was so cold all I wanted was some good comfort food. Nothing more comforting than pasta, am I right!? But how can someone make a pasta dish that is #fitbitchapproved??? Well let me tell you that I have come up with just the recipe.

I got together with my girls and made a delicious avocado-alfredo sauce on whole-wheat pasta, topped with some sautéed shrimp and veggies. Fattening for sure, but not quite as fattening as a homemade pot of Alfredo sauce. So here it is folks, the creamy sauce to change you life – Alfre-cado Pasta!

Yields 4-5 servings depending on how hungry you are 😛

Ingredients

• 2 ripe avocados
• 3 cloves of garlic
• 1½ packs of fresh basil
• ½ teaspoon of salt
• 1 teaspoon of black pepper
• 1 zucchini cut into thin circular medallions
• 1 yellow squash cut into thin circular medallions
• 1 handful of cherry tomatoes
• 1 lb of shrimp – tails and spines removed
• 3 teaspoons of olive oil
• Paprika
• Whole-wheat pasta (I used spaghetti, but you do you! Use your favorite!)

Instructions

1. Start cooking desired amount of pasta in boiling water
   • NOTE: One handful of pasta is the perfect serving for you!
2. Heat 1 teaspoon of olive oil in a non-stick pan on medium-high heat
3. Once is heated, add the shrimp and graciously sprinkle on that paprika
4. Allow to cook for 5-7 minutes before giving the shrimp a good stir
5. Meanwhile, in another pan add another teaspoon of olive oil and heat on medium heat before adding your zucchini, squash and tomatoes
   • NOTE: Make sure to keep an eye on the shrimp and veggies so they do not burn!
6. While everything is on the stove, combine avocado, garlic, basil, 1 teaspoon of olive oil, salt and pepper in a food processor. Blend until mixed into a creamy consistency
7. Make sure your shrimp is thoroughly cooked, pasta is al-dante and combine all ingredients into one big bowl and enjoy!

Side note: I set my shrimp to the side and put them on top of the veggies and pasta

❤ the fit bitch