Creamy Shrimp Pasta Recipe

Make the ceviche 30 minutes before serving time: Blanch shrimp in a pot of boiling water for about 30 seconds then plunge in ice-cold water to stop the cooking process. Drain and mix with the remaining ingredients. Set aside in the refrigerator.

Bring a large pot of water to a boil over high heat. Add sea salt. Cook pasta according to package directions or until al dente. Drain pasta and reserve ½ cup pasta cooking water.

Meanwhile, blend calamansi juice, olive oil, garlic, and basil leaves in a blender or food processor until well combined and basil leaves are minced. Add avocado, and season with salt and pepper. Process until creamy. Adjust seasoning to taste. Transfer to a large bowl.

Toss in warm pasta, adding a small amount of hot pasta water if it’s too dry. Toss with walnuts and ceviche. Sprinkle with Parmesan cheese and garnish with cilantro before serving.