Roasted Shrimp and Avocado Pesto

If you’re still keeping up with your New Year’s resolution, good for you! If you’re not – don’t consider it failure, pick it back up and try again.

On January first I promised you a healthy dish. I’m only 3 weeks late in delivering, but here it is! Brown rice pasta (pad thai noodles) and roasted shrimp tossed in avocado pesto.

I followed Amateur Gourmet‘s method for roasting the shrimp and was inspired by The Gracious Pantry‘s avocado pesto. Because I kept tasting throughout the cooking process, I ended up creating my own version of avocado pesto!

Roasted Shrimp and Avocado Pesto

Ingredients:

  • 1 lb peeled and deveined shrimp
  • 8 oz brown rice noodles
  • 2 avocados
  • 1/2 C fresh basil
  • juice of 2 lemons
  • 2 cloves garlic
  • 1/4 C shredded asiago cheese
  • salt and white pepper, to taste

Steps:

  1. Preheat oven to 425 deg.
  2. Cook brown rice noodles according to package directions.
  3. Place shrimp on a greased baking sheet. Season with salt, pepper, and a little squeeze of lemon. Roast for 10 minutes.
  4. In a food processor combine the remaining ingredients.
  5. Toss noodles and shrimp with as much avocado pesto you want.

Avocado Pesto

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