Meatless Monday Recipe – Herb-Grilled Shrimp Skewers with Avocado Linguini

28 May

If you are one of those vegetarians/vegans, like me, who still enjoy your occasional bite of seafood, here’s a recipe for you!  Yet another healthy, delicious meat-free recipe from Tosca Reno’s new Eat Clean Vegetarian cookbook.

Prep Time:  20 mins
Cook Time: 10 mins

Serves 6


12 oz (340 g) whole wheat or spelt linguini
1 1/2 lbs (680 g) large shrimp, shells on, deveined
1 tbsp extra virgin olive oil
1 tbsp freshly squeezed lemon juice
1 tbsp cilantro, minced
1 tbsp basil, minced
1/4 tsp red pepper flakes

2 avocados, pitted and peeled
1 tbsp extra virgin olive oil
1 lemon, zested and juiced
4 cups spinach, packed
1/2 cup cilantro
1/2 cup basil
2 cloves garlic
1/4 tsp each sea salt & pepper to taste


Bring a large pot of water to boil on high heat.  Add a pinch of salt, if desired, and cook linguini until tender, but still firm to the bite.  Scoop out 1/4 cup of the cooking liquid, then drain the pasta and transfer to a large bowl.

In the meantime, in a bowl, toss the shrimp with olive oil, lemon juice, cilantro, basil, red pepper flakes and a pinch of salt and pepper until coated.  Thread shrimp on metal or wooden skewers (if using wooden skewers, soak for about 20 minutes prior to using to prevent scorching).

To make sauce, add to a food processor avocados, olive oil, lemon zest and juice, spinach, cilantro, basil, garlic, salt and pepper.  Pulse-chop until chunky.  While processor is running, stream in reserved pasta water 1 tbsp at a time until mixture resembles a chunky sauce.  You may not need to use all of the water.  Pour sauce over pasta and toss to coat.

Heat a grill to high and grill shrimp for about 3 minutes, turn, and grill 2 to 3 minutes longer until opaque and curled.

Source:  The Eat-Clean Diet Vegetarian Cookbook


Have a fit and fabulous day.



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