Gluten Free Avocado Arugula Pesto with Chipotle Shrimp

.This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PastaPerfection

Spicy arugula meets creamy avocado in this veggie-packed Gluten Free Avocado Arugula Pesto with Chipotle Shrimp.

Gluten Free Avocado Arugula Pesto with Chipotle Shrimp

Pasta Perfection

Due to my Celiac Disease diagnoses, my whole family eats gluten free at home. I have a toddler who loves to share, and I can’t risk her sharing gluten-filled foods. It makes life so much easier when everyone eats the same meals. We love this Gluten Free Avocado Arugula Pesto with Chipotle Shrimp.

We’ve been through quite a few gluten free pastas and one of my favorites is Barilla Gluten Free Pasta. The texture is similar to regular pasta and it doesn’t get mushy. It’s great because I can easily find it at my local Publix (plus there is a coupon for 75 cents off!).

Pasta is a great vehicle for getting veggies into the kiddoes. Even my toddler will eat this creamy avocado and arugula pesto. Top it off with some spicy, chipotle marinated shrimp and it is the perfect meal.

Gluten Free Avocado Arugula Pesto with Chipotle Shrimp

Gluten Free Avocado Arugula Pesto with Chipotle Shrimp

Barilla Gluten Free Penne Pasta is my favorite shape for pesto because it coats well and gets into all the little grooves. To get the perfect pesto texture, I use my food processor. A blender tends to puree, but if you don’t have a choice, be sure to pulse, not just let it go.

Gluten Free Avocado Arugula Pesto with Chipotle ShrimpTraditional pesto uses basil, but my husband is allergic, so we like to replace it with spinach.  The spinach adds tons of vitamins and doesn’t have a strong flavor. I add a bit of almond for some added omega 3’s and a bit of parmesan for some saltiness.

For the shrimp, I use a simple marinade of chipotle peppers, olive oil, and lime. They are spicy, but the pesto will mellow them out. If you don’t like things spicy, use fewer peppers and more of the adobo sauce. They can be sauteed in a pan, but I prefer skewering them and using my cast iron grill pan for a bit of charr.

Gluten Free Avocado Arugula Pesto with Chipotle Shrimp

The Barilla Gluten Free Pene is quick and easy to cook. It’s al dente in about 10 minutes. Made of corn and rice, it gives you that real pasta taste. It’s also non-gmo which is alway a win for me. Perfect for this pesto!

Gluten Free Avocado Arugula Pesto with Chipotle Shrimp


Easy & Nutritious

Gluten Free Avocado Arugula Pesto with Chipotle ShrimpI love recipes like this because they are easy and nutritious. I’m always looking for ways to add more veggies into my families diet and Barilla Gluten Free Pasta is the perfect platform.

Adding some protein, such as shrimp, makes the meal! If you have a shellfish allergy, chicken would be great as well.

One last note of importance. I’m always a bit concerned when buying gluten free foods from companies that produce large amounts of gluten-filled products. Barilla Gluten Free Pasta is made on a dedicated line and is certified gluten free. Don’t forget to grab your coupon for Barilla Gluten Free Pasta!

I hope you love this Gluten Free Avocado Arugula Pesto with Chipotle Shrimp as much as we do.

What’s your favorite way to eat pasta? Let me know in the comments.

Happy Gluten Free Eating!

Gluten Free Avocado Arugula Pesto with Chipotle Shrimp
Gluten Free Avocado Arugula Pesto with Chipotle Shrimp
Amanda Kanashiro
Rate this recipe
Average: 5/5
1 ratings
Category: Entree
Cuisine: Pasta

    Chipotle Shrimp
  • 1 1/2 pounds large shrimp (peeled and devained)
  • 4 Tablespoons adobo sauce
  • 2-4 canned chipotle chilis (depending on heat desired)
  • Juice of 1 lime
  • 1/2 teaspoon salt
  • 2 Tablespoons of olive oil
    Avocado Arugula Pesto
  • 2 Haas Avocados (or 1 Florida)
  • 1 cup arugula
  • 2 cups spinach
  • 2 large garlic cloves
  • 1/4 cup sliced, toasted almonds
  • 1/4 cup shredded parmesan
  • 2 Tablespoons olive oil
  • 2 Tablespoons lime juice
  • salt and pepper to taste
  • 12 ounce box gluten free penne pasta

    Chipotle Shrimp
  1. Combine peppers, adobo, salt, lime juice, and olive oil in blender (or Magic Bullet). Puree.
  2. Place shrimp in bowl and cover with marinade.
  3. Marinade for 15-30 minutes.
  4. Sautee for 2-3 minutes per side, careful not to over cook.
  1. Combine all pesto ingredients in a food processor.
  2. Pulse until combined.
  3. Salt and Pepper to taste
  1. Boil Pasta according to package directions.
  1. Toss pesto with pasta.
  2. Divide among serving dishes.
  3. Top with Chipotle marinated shrimp.

Prep time includes marinating shrimp. Adjust salt and pepper to taste in pesto. If pesto is to thick, add a bit more olive oil. Shrimp can also be skewered and grilled using a grill pan.

Prep Time: 30 minutes - Cook Time: 15 minutes ; Yield: 6 servings
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Cilantro Jalapeno Pesto

Cilantro Jalapeno Pesto is a delicious twist on traditional pesto, served with gluten free pasta, topped with First Fresh Chicken Croquettes.

Cilantro Jalapeno Pesto

This post is part of a series of sponsored recipes created with First Fresh Foods. All opinions and recipes are my own, enjoy!

Cilantro Jalapeno Pesto

I love pasta with pesto, but my husband is allergic to basil, so I haven’t had it in years. When First Fresh Foods sent me their brand new Habanero Chicken Croquettes, I was quickly in love with their flavor and ease. They are so good and that pepper flavor is just the perfect amount of spice. When I was trying to decide what would pair best with the cheesy, spicy flavor I first thought about Huancaina Sauce. It’s a classic Peruvian Sauce made with queso blanco and aji amarillo. It’s wonderful, but I wanted a bit more freshness.

That’s when I got the idea to make a Latin spin on pesto and it worked fabulous! The Cilantro and parsley, paired with the jalapeno and queso blanco is amazing! Fresh and a bit salty. The underlying spice of the jalapeno and the garlic is just perfect. I could honestly eat it with a spoon.

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Habanero Chicken Croquettes

If you have been following My Gluten Free Miami this summer, you know I have fallen in love with First Fresh Foods Chicken Sausage. It is so good, low in fat, lean protein and easy to read ingredients made in a celiac safe environment. They were the first sponsor I began to work with, just because I love the chicken sausage.

Now they are branching out into cheese stuffed chicken croquettes, and they are still gluten free! I was so excited. They are delicious. Still a great source of protein, and they are so simple. Just throw them in the oven and your good to go.

If you can’t find them in your local grocery store, you can use sliced chicken breast (or any other protein), but I strongly recommend you ask your grocer to carry First Fresh products. They are delicious.

Cilantro Jalapeno Pesto

The Recipe

The great thing about this recipe is it’s ease.

The Pesto

All you do is the throw all the ingredient in a food processor or nutri bullet. If you want it a bit spicier, leave the seeds in the jalapeno. Super simple, super yummy.

The Chicken

Obviously, I used First Fresh Chicken Croquettes. They pair so well, but if you don’t have access and your in a pinch, some sliced chicken breast would be ok….but once you try the croquettes, you will fall in love with them!

The Pasta

For this recipe I used Barilla gluten free pasta, you can use whatever is your favorite. I am also a big fan of Trader Joe’s quinoa/brown rice blend.Before draining the pasta, set aside a cup of the water to use when tossing the pasta with the pesto.

FFF Logo Square

If you love pesto, but are looking for something with a twist, check out this Avocado Pesto Zucchini Noodle Salad from Food, Faith, and Fitness. It will not disappoint!

Thank you to First Fresh Foods for sponsoring this past and making such incredible Celiac Safe Chicken Croquettes!

Happy Gluten Free Eating!

Cilantro Jalapeno Pesto
Cilantro Jalapeno Pesto
Amanda Kanashiro
Rate this recipe
Average: 3.5/5
3 ratings

  • 1 Cup loosely packed cilantro leaves
  • 1/2 Cup loosely packed parsley leaves
  • 4 cloves garlic
  • 1/4 cup almonds
  • 1-2 Jalapenos (remove seeds if desired)
  • 1/2 cup crumbled queso blanco
  • 1/3 cup olive oil (add more if needed)
  • 1/2 lime, juiced
  • 1/4 teaspon salt.
  • 12 ounces gluten free pasta
  • 4 First Fresh Foods Chicken Croquettes

  1. Boil pasta according to package directions. Drain, reserving one cup of the pasta water.
  2. Cook croquettes according to package direction.
  3. Blend all pesto ingredients in blender. Taste and adjust seasonings if necessary.
  4. Toss pesto and pasta, adding pasta water as needed to thin pesto.
  5. Top with crumbled queso blanco and chicken.

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