Ingredients
- /4 cup butter
- cloves garlic, finely chopped
- /2 cup heavy cream
- /2 cup mashed ripe avocado
- /2 pound large shrimp, peeled and deveined
- ground black pepper to taste
Instructions
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Step 1
I start by melting butter in a saucepan over low heat. Once it’s gently sizzling, I stir in the garlic and cook for 1 to 2 minutes until soft and fragrant—no browning. Next, I pour in the heavy cream and bring it to a simmer. Whisk in the mashed avocado until the sauce turns silky smooth. Return to a light simmer, then nestle the shrimp into the sauce. Cook over medium-low heat, turning once, just until the shrimp curl and turn opaque—about 5 to 7 minutes. Avoid overcooking to keep them tender. Sprinkle with black pepper and serve immediately. I often spoon this over cauliflower rice or zucchini noodles to soak up every drop.
Chef's Tip
I always mash the avocado until completely lump-free before adding it—any chunks can turn bitter when heated. Also, pat the shrimp very dry so they sear lightly before poaching in the sauce.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop over low heat, stirring often—the sauce may separate if too hot, but a quick whisk restores its creaminess.
Variation Tips
Add a pinch of cayenne or red pepper flakes for a spicy twist. Serve over sautéed spinach or roasted asparagus. You can also swap the shrimp for scallops or diced chicken breast—just adjust cooking time until done.