I found this lovely Creamy Avocado Pesto recipe at AllRecipes.com and adapted it to make this delightfully refreshing shrimp pasta with butternut rotini.

As I was contemplating my pasta substitute choices at the grocery store, I spotted Mann’s Butternut Rotini, whooped in excitement, and bought a package. You don’t have to use this exact thing in the recipe. Cubed or spiraled butternut will work just as well, or you can use zucchini noodles I am just excited that Mann’s is making these prepared vegetable options available. In addition to the butternut rotini, they also have cauliflower rice, sweet potato fettuccine, baby cauliflower caulilini, and kohlrabi linguini. I am eager to try all of these except the sweet potato since it is a little higher in carbs than the rest, although the serving size is 1-1/2 cups, so if you cut back to 1/2 cup, you could still have some. Check these out at the Mann’s website. 

Back to this recipe. The avocado pesto is easy to make. Fresh basil is a must. I had to buy a whole basil plant to get any at my grocery store, but with luck, yours might have some in their produce department. I used large shrimp, but you can use the medium ones.

Shrimp with Avocado Pesto

1 10 ounce-package Butternut Squash Rotini
1/2 pound uncooked medium shrimp, peeled and deveined (optional)1 avocado, peeled and pitted
1/2 lemon, juiced or 1 tablespoon Lemon Juice
1/2 cup fresh basil, or more to taste
4 tablespoons grated Romano cheese, halved
2 cloves garlic
salt and ground black pepper to taste
1/4 cup olive oil, or as needed
1/4 cup diced tomatoes, or more to taste (optional)
salt and ground black pepper to taste

Cook the butternut rotini in the microwave for 2 to 3 minutes to get them partially cooked. (They are in a steamer bag, but it popped open mid-way, so cut a small opening in it to let the steam out.)

In a large skillet, add one tablespoon oil, then add the rotini to cook. Stir it often until it softens, then add the cleaned shrimp and stir fry until the shrimp turn pink. Remove from heat.

In the blender, use a spoon to scoop out the avocado, then add lemon juice, basil, two tablespoons of the Romano, garlic, salt, and black pepper. If you’d like a little more spice, add about 1/4 teaspoon cayenne pepper or crushed red pepper. Pulse until smooth, then add remaining olive oil, pulsing until it looks creamy. Transfer the pesto to the skillet with shrimp and rotini and stir it to coat evenly. Add the rest of the Romano cheese along with a sprinkle of salt and pepper.

Serve immediately. You can refrigerate left-overs for a day or two. The avocado may turn a little darker, but it is still good, and it reheats well.

Makes four delicious servings.