The earth has thawed and the light of the day longer. Spring heralds a bounty of fresh produce, inspiring a shift towards lighter, vibrant dishes in our kitchens. One delightful embodiment of this seasonal transition is my Creamy Arugula and Avocado Spaghettini with Shrimp recipe. This dish marries the peppery bite of fresh arugula with the creamy richness of avocado, creating a luxurious sauce that clings beautifully to delicate spaghettini.
Place arugula, avocado, 2 cloves minced garlic, Parmesan, zest and juice of 1 lemon zest, in a blender. Blend until smooth. Add olive oil a little at a time and continue to blend. Season with salt to taste. Place sauté pan over medium heat. Add vegetable oil. Add remaining garlic and chilies and sauté until fragrant . Raise heat to medium-high. Add the shrimp and sauté until pink, and just cooked through.
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