Shrimp with Guacamole Pasta

For the Pasta

• 1/2 pound gluten free short cut pasta
• 1 ripe avocado
• 1 lime, juiced and zested, separated
• 1/4 cup sour cream
• 1 small onion, diced
• 2 cloves garlic, minced
• Hot sauce
• Salt & Pepper

For the Shrimp

• 16 large shrimp, peeled and deveined
• 2 Tablespoons butter
• 1 teaspoon olive oil
• 2 cloves garlic, sliced
• Pinch of crushed red pepper

Directions

1. Prepare pasta according to package directions.
2. While the pasta is cooking, dice the avocado and place in a blender or food processor. Add the lime juice (not the zest), sour cream, minced onion, 3 of the minced garlic cloves, hot sauce (to taste), salt and pepper to taste. Blend until smooth.
3. Melt the butter with the olive oil in a non-stick skillet. Add the sliced garlic, lime zest, and the crushed red pepper and cook them for a minute. Add the shrimp to the pan, coating them with the butter mixture. Allow to cook about 2 minutes on one side, then turn each piece over once and cook until done, about another minute.
4. Drain the pasta and return it to the pan in which it was cooked. Spoon the avocado sauce over the paste and stir gently until the pasta is coated. Divide the pasta onto two plates or shallow bowls. Top with the shrimp.