Shrimp Quesadilla Fettucine


“I never have good luck.”

Know someone who says that all the time? Perhaps yourself? I used to be that person. Used to feel very unlucky, just about all of the time.

At some point, things changed. I landed a great job right out of college, one that I’ve been able to rely on ever since. I realized that my friends – all of you – are the very best ones a girl could wish for. Heck, I realized that people actually wanted to be my friend. I met a boy, a dreamy, perfect catch who I wanted to spend my life with – and he wanted the same from me in return. I chose a hobby (this one) and I’m told it actually makes a difference in people’s lives.

I realize these things don’t happen every day. Nor do little bloggers like me get recipe writing gigs at publications like Clean Eating Magazine. So when they do happen, I feel thankful. And lucky. It turns I am a lucky person. (You probably are too, even if you don’t know it!)

Not only do I feel lucky that I get to share my food with more people, but also that I get to be part of a healthy-food-lovin’ community where everyone is excited about fresh, wholesome ingredients just like me. I find myself highly anticipating the moment Clean Eating arrives in the mail, and not only that, I get so excited about all the new recipes at my fingertips that I have trouble deciding what to make first.

This is one of those recipes. Or rather, my adaptation of one I saw with endless opportunities to fit into one’s personal likes or dietary needs (and I’ve listed out those possibilities in the recipe notes that follow.) And that’s just part of why I love this recipe. In addition to being so versatile, it comes together with a short list of nutritious, wholesome ingredients. It’s quick and simple to prepare. But most of all, it’s delicious, and an unexpected twist to your normal pasta routine (if you have one.) Now, don’t you feel lucky?

Speaking of getting lucky, remember to enter my giveaway for Tropical Traditions Coconut Oil!


Shrimp Quesadilla Fettucine
Adapted from Clean Eating Magazine, July 2011
Printable Recipe

8oz dry pasta of choice (see recipe notes)
1 avocado, peeled and pitted
1 tablespoon lime juice
1/4 cup (2oz) nonfat plain Greek yogurt (see recipe notes)
1/4 teaspoon salt
1/2 red onion, thinly sliced
1/2 of a red bell pepper, thinly sliced
1/2 of a yellow bell pepper, thinly sliced
2 cloves of garlic, minced
1 lb medium shrimp (31-40ct), peeled and deveined (see recipe notes)
1 teaspoon salt-free Southwest seasoning blend
1/3lb grape tomatoes, halved
1/4 cup chopped fresh cilantro

Bring a large pot of water to a boil.

Meanwhile, mash the avocado with a fork and mix with the lime juice, yogurt, and salt until smooth.

When the water boils, add the pasta and cook according to package directions. Drain, return to pan, and add the avocado mixture. Stir to coat, and set aside.

Meanwhile, heat a large nonstick skillet over medium heat. Cook the onions, red pepper and yellow pepper for about 7 minutes, until softened. Toss the shrimp with the Southwest seasoning, and add it to the pan along with the garlic. Cook for 2-3 minutes more, turning the shrimp once, until the shrimp are opaque. Turn off heat.

Divide the pasta among serving bowls. Top with equal portions of the shrimp and vegetable mixture. Sprinkle with the cherry tomatoes and cilantro.

Recipe Notes:
1) Feel free to use whatever kind of pasta you like and suits your diet, whether it’s whole wheat, low-carb, gluten-free, etc. I used Carba Nada Reduced Carb noodles. Because nutritional information might vary based on brand and type of pasta used, I have omitted this from the nutritional information. If you are counting calories, points, macronutrients, etc, be sure to add your choice of pasta to the nutritional counts for your meal.

2) Don’t eat dairy? Try substituting 3-4 tablespoons of light coconut milk.

3) If you don’t eat shellfish, try this with grilled flank steak. For a vegan option, make this with black beans or cubed, baked tofu.

Nutrition Facts (Does not include pasta)
Servings Per Recipe: 4
Amount Per Serving
Calories 235.7
Total Fat 8.9 g
Saturated Fat 1.3 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 4.6 g
Cholesterol 172.3 mg
Sodium 325.0 mg
Potassium 556.9 mg
Total Carbohydrate 13.4 g
Dietary Fiber 4.2 g
Sugars 2.1 g
Protein 26.1 g

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34 Responses to “Shrimp Quesadilla Fettucine”

  1. 1

    Nicole, RD — August 30, 2011 @ 12:42 am Reply

    I feel lucky after reading this recipe, that's for sure! I made a pesto out of avocado awhile back and I've been wanting to make an avocado pasta sauce again…score!

  2. 2

    Nathan Killen — August 30, 2011 @ 2:03 am Reply

    Looks AHmazing!!  One question, did you use raw or cooked shrimp?

  3. 3

    Alissa @ Not Just Apples — August 30, 2011 @ 6:00 am Reply

    Delicious! Shrimp, avocado AND pasta… fantastic 🙂

  4. 4

    Ivy — August 30, 2011 @ 9:37 am Reply

    That is a droolworthy dish! I really like quesadillas and should try it with shrimps.

  5. 5

    Emily — August 30, 2011 @ 11:36 am Reply

    I love ALL these components. creamy shrimp pasta dishes are so comforting!

  6. 6

    Cara — August 30, 2011 @ 11:43 am Reply

    Thanks Nathan! I always use raw shrimp – if you start with cooked shrimp and follow these instructions, I think the shrimp will turn out overcooked and tough.

  7. 7

    Cara — August 30, 2011 @ 11:43 am Reply

    Thanks Alissa! Those are some of my favorite things too 🙂

  8. 8

    Cara — August 30, 2011 @ 11:44 am Reply

    Thanks Emily! I think one of the thigns I love about this dish is that it does have that creamy, comforting feel – yet still very light and flavorful for summer.

  9. 9

    Tasha — August 30, 2011 @ 1:00 pm Reply

    I have a little one who counts shrimp, pasta, avocado and tomatoes among his very favorite foods. I am definitely going to give this a try, as we all would love it! Since you don't do pasta very often, it is nice to see you share such a delicious sounding (and pretty!) one.

  10. 10

    Cara — August 30, 2011 @ 1:11 pm Reply

    Thanks, Tasha! You're right, I rarely eat pasta – but this one is worth it! Nutritionally balanced and delicious 🙂

  11. 11

    Branappetit — August 30, 2011 @ 1:28 pm Reply

    this look gorgeous!

  12. 12

    Elina (Healthy and Sane) — August 30, 2011 @ 2:01 pm Reply

    I love the Mexican angle to a pasta dish (which 99% of the time are Italian). Looks fresh and delicious! :0PS – I'm hosting a really awesome giveaway, today only! Check out Healthy and Sane for a chance to win. It's a really good one!!

  13. 13

    Jacquelyn — August 30, 2011 @ 2:19 pm Reply

    Mmm this looks delicious!  Thanks for including the substitutes.  I don't eat shrimp but shrimp recipes always look so yummy.  I'll probably try it with the tofu!

  14. 14

    Kelsey — August 30, 2011 @ 4:08 pm Reply

    This looks delicious.  I know my husband and I would both love it!

  15. 15

    Kate — August 30, 2011 @ 4:34 pm Reply

    I can't believe you being an unlucky person!

  16. 16

    Natalie — August 30, 2011 @ 5:06 pm Reply

    This looks fantastic! It's been so long since I've had a bowl of pasta… Our anniversary is coming up. Maybe we'll splurge 🙂

  17. 17

    Kim-Cook It Allergy Free — August 30, 2011 @ 5:16 pm Reply

    Cara, this recipe looks amazing! My kids would devour this. I have some delicious Argentinian Red Shrimp right now in my freezer that would be perfect for this! Great idea!!

  18. 18

    Cara — August 30, 2011 @ 5:17 pm Reply

    We hardly eat pasta either, but I really like the nutritional profile on that Carba Nada. I'm not sure what your dietary needs are, but it might be worth checking out!

  19. 19

    Joanne — August 30, 2011 @ 6:50 pm Reply

    My mom is always trying to tell me that things that happen in my life are "lucky".  I try to explain to her that really, most of what she's talking about isn't luck…it's hard work and dedication and I think the same applies to you and this gig!  You rock…which isn't lucky, it's just a fact.  Love this dish!  Quesadilla in pasta form = heaven.

  20. 20

    Shannon — August 30, 2011 @ 8:29 pm Reply

    Mmm, I did an avocado pasta earlier this summer and it was wonderful.  This sounds like another great version!  We are lucky to have you sharing all of these amazing eats with us 😉

  21. 21

    DeliciousDish — August 31, 2011 @ 2:33 am Reply

    Oh, I definitely have a normal pasta routine. Would love to work this in, but I usually don't make shrimp at home because Jeff is allergic… I'm sure I could sub something in though. It sounds incredible to me!

  22. 22

    Mizfit — August 31, 2011 @ 9:47 am Reply


  23. 23

    elly — August 31, 2011 @ 12:54 pm Reply

    This sounds perfect! I think Tom would especially like this one.

  24. 24

    Emily — August 31, 2011 @ 7:17 pm Reply

    Yum! This looks and sounds incredible. I love this style of food, and this presentation is amazing. 

  25. 25

    Cara — August 31, 2011 @ 7:21 pm Reply

    thank you so much!

  26. 26

    megan @ whatmegansmaking — August 31, 2011 @ 11:05 pm Reply

    this sounds really good! and it's very pretty 🙂

  27. 27

    marla {family fresh cooking} — September 1, 2011 @ 3:42 am Reply

    Cara, that is AWESOME news!! Congrats on the Clean Eating writing gig. Can't wait to see your recipes in there.

  28. 28

    Kelly — September 1, 2011 @ 3:18 pm Reply

    Great reflections and delicious sounding recipe.  Yum.

  29. 29

    TheothersideofB — October 2, 2011 @ 3:52 pm Reply

    I remembered seeing this recipe a while ago on your blog and made it today. I really like the avocado cream sauce. I made some modifications to the recipe. I added a little cumin and chili pepper to the cream sauce. I also addedspicy chicken sausage(no nitrate or preservatives or casing) and halfed the shrimp amount.I like it spicy!! I also added  Trader Joe s frozen fire roasted corn. Very versatile yummy recipe. Definitely a keeper.  

  30. 30

    Cara — October 2, 2011 @ 3:57 pm Reply

    Great additions, glad you liked it!On Oct 2, 2011 11:52 AM, "Disqus" <>

  31. 31

    Jacquelyn — October 27, 2011 @ 11:54 pm Reply

    This is being added to my grocery list!

  32. 32

    Ashley — November 10, 2011 @ 4:49 am Reply

    I found this recipe on foodgawker and made it tonight. It was great! There are so many bright colors in the dish making it as good to look at as it was to eat. 🙂

  33. 33

    Cara — November 10, 2011 @ 1:06 pm Reply

    Thanks Ashley – so glad you liked it!

  34. Pingback: Month of March Healthy Meal Plan Challenge: Week Three | Tori Teaches Fitness

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