Quick Creamy Avocado Shrimp Alfredo

2018-04-18T14:44:36+00:00By |Food|0 Comments

I love cold pastas for lunch, when I actually put forth the energy to eat something besides Goldfish crackers or greek yogurt with granola for lunch.  (C’mon, you know you do it too.)

This Creamy Dairy-Free Alfredo is deceptively easy and packed with protein.  Here’s the recipe for my go-to quick lunch pasta that gets gobbled up faster than you can say arrivederci.


  • 2 Cups Dried Penne Noodles – I use gluten-free rice noodles or Quinoa Noodles
  • 1 Pint Cherry or Grape Tomatoes, Halved and chilled
  • As many delicious cooked shrimp as you can afford.  I typically use approximately 20-25 smallish shrimp.
  • 1 Avocado, pitted
  • 1 Lemon, juiced
  • 1/2 Cup Nutritional Yeast
  • 1 Tbsp. Dijon Mustard
  • Garlic Salt & Cracked Pepper


  1. Boil your pasta.  Beware that the time between al dente and overdone with quinoa noodles is about as fast as a ripe avocado turns the color of February street slush.
  2. While noodles are warm but not hot, add all ingredients and stir until you get a creamy pasta “sauce” with the lemon, avocado, mustard, and a bit of the tomato that will start to seep into the pasta.

Because of the raw tomato, this doesn’t last in the refrigerator more than a day without getting wattery, so don’t plan to make several meals out of this delicious, chilled, awesome pasta.

Bon Apetit!

2018-04-18T14:44:36+00:00By |Food|0 Comments

About the Author:

Stephanie Hirsch has run multiple businesses online varying from weight loss and fitness to finance and personal development. Her passion is to take her years of running companies online to help mothers free themselves from the demands of traditional jobs to prosper in flexible, at-home jobs that they love to do.

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