Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, penne pasta with shrimps, fire roasted red peppers, sautéed onions, corn in avacado lime pesto sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Penne Pasta with Shrimps, fire roasted red peppers, sautéed onions, corn in Avacado Lime Pesto Sauce is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Penne Pasta with Shrimps, fire roasted red peppers, sautéed onions, corn in Avacado Lime Pesto Sauce is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have penne pasta with shrimps, fire roasted red peppers, sautéed onions, corn in avacado lime pesto sauce using 8 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Penne Pasta with Shrimps, fire roasted red peppers, sautéed onions, corn in Avacado Lime Pesto Sauce:

1. Take 1 box tri color veggie Penne pasta
2. Take 2 Roasted bell pepper or 10 sweet peppers
3. Get 1 big size Onion
4. Take 1/2 cup Corn
5. Make ready 3-4 table spoons Avocado oil
6. Make ready 2 lbs Raw shrimps
7. Get 4 table spoons Pesto sauce
8. Take 2 Ripe Avocado

See recipes for Penne Pasta with Shrimps, fire roasted red peppers, sautéed onions, corn in Avacado Lime Pesto Sauce too. Tri-color veggie pasta tossed with black beans, fire roasted poblanos, sweet corn, seasonal peppers, and diced red onion in a cayenne cream sauce with fresh cilantro. Roasted wild mushrooms tossed in browned butter, gemelli pasta, garlic and sage. Asian veggies and glass noodles tossed.

Instructions to make Penne Pasta with Shrimps, fire roasted red peppers, sautéed onions, corn in Avacado Lime Pesto Sauce:

1. Cook penne pasta with some salt and water till al dente. Drain the remaining water
2. Fire roast the red peppers/sweet peppers and cut them.
3. Add 2 avocados to 4 table spoons of pesto sauce (I used Costco’s Kirkland brand) and mix it in a blender to form creamy avocado pesto sauce.
4. In a pan, heat avocado oil and sauté cut onions. Add roasted red peppers, corn and raw shrimps. Add the avocado pesto sauce and pasta too. Mix it all well and eat hot with some ground pepper corn or chili flakes.

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