Avocado Alfredo Pasta with Spicy Shrimp

Avocado Alfredo Pasta with Spicy Shrimp P

Apparently, I like to torture myself.

Sometimes it’s in small ways, like keeping my size zero jeans from my modeling days that I will never fit into again. Ever. Ever.

Sometimes it’s by spending hours looking at photos, like these, that are so good I know I will never be able to grace the world with images that perfect.

Lately, because I’m about knee-deep  in the cookbook I’m writing, the stress of my rapidly approaching deadline has somehow convinced me that I need to read Amazon cookbook reviews. The bad ones. Always the bad one.

And it terrifies me. Although, it should makes me feel better. If people can find ridiculous faults with gorgeous cookbooks, I have no chance of pleasing everyone, and that will put me in good company. The company of every other person who has ever written a book of any kind.

Although I did learn something: People Suck.

-One lady left a nasty 1-star  review on a cookbook she didn’t own and  had never even seen in real life because she hated the POSITIVE reviews. What the hell?

-Several people left angry 1-star reviews because the cookbook in question had too many “hard” recipes.

-One lady left an irate review about a cookbook called “Savory Pies” because it wasn’t a dessert cookbook. SAVORY!!

-One guy left a 1-star review of a cookbook because he didn’t think the color of the cover went well with his kitchen.

-One lady left a bad review because the author said, “too many common sense things” Apparently the absurd and irrational cookbook wasn’t available for Kindle.


So, I have no chance. I can’t please everyone, that just needs to be a fact that is accepted. Like how it rains in Los Angeles from time to time, or that you will have to replace the tires on your car at some point.

I wish I was OK with this idea that someone will inevitably pay money for my book and hate it, but it happens to keep me up at night.

I worry that someone will try to make the Stout Chocolate Cake with Raspberry Porter Ganache and confuse weight ounces with fluid ounces and blame me when her husbands birthday cake doesn’t work. (BTW, whomever decided that two completely separate units of measurement, that have nothing to do with each other, should have the same name, is an A-Hole.)

I even worry that someone who can’t drink alcohol will leave me a nasty review about my Cooking with Beer book about how he can’t make any of the recipe, due to the fact that they ALL contain beer.

Instead of looking away from the train wreck of the ignorant spewing hatred at other people’s hard work, I stress ate pasta.

It was great, and even my Avocado averse husband loved it.

Avocado Alfredo Pasta with Spicy Shrimp2


Stout Soaked Cherry Cheesecake with Pretzel Crust


  • 8oz sweetened dried cherries (about 1 ½ cups)
  • 2 cups stout
  • 3 cups mini pretzels twists, lightly crushed (about 1 ½ cups once processed)
  • 2 tbs brown sugar
  • ½ cup melted butter
  • 24 ounces cream cheese
  • ½ cup sour cream
  • pinch salt
  • 2 tbs flour
  • 1 ½ cups granulated sugar
  • 2 eggs
  • ½ tsp vanilla


  1. Place dried cherries in a bowl or tall glass. Pour stout over cherries until fully submerged. Allow to sit at room temperature for 1 to 2 hours. Drain, reserving ¼ cup of the soaking liquid.
  2. Preheat oven to 400.
  3. In a food processor, add the pretzels and brown sugar, process until only crumbs remain, about 3 to 5 minutes. Slowly add the melted butter while the processor is running. Pour into the bottom of a 9 X 13 inch baking pan. Use the flat bottom of a heavy glass, measuring cup or mug to press the crust really well into a flat even layer.
  4. In the bowl of a stand mixer, add the cream cheese, beat on high until creamy, about 3 minutes. Add the sour cream and beat until well combined. Add the salt, flour and sugar, mix until well incorporated. Add the eggs and vanilla, one at a time, mixing well between additions. Add ¼ of the stout used to soak the cherries, mixing until just incorporated. Stir in the cherries.
  5. Pour cream cheese mixture over the crust, smooth out into an even layer.
  6. Place in the oven and reduce oven temp to 350. Bake at 350 for 28-32 minutes or until the cheesecake has puffed slightly and center no longer jiggles when you shake the rack it sits on. Don’t over bake, it will firm up once it chills. Remove from oven (allow to stand at room temp until slightly cooled, about 10 minutes) refrigerate until chilled and set, at least 4 hours and up to 24. Cut into squares for serving

Avocado Alfredo Pasta with Spicy Shrimp5

43 thoughts on “Avocado Alfredo Pasta with Spicy Shrimp

  1. Reading cookbook reviews is pure torture. People leave the weirdest/rudest comments and like you said, you can’t please everyone. But boy, these photos are great! And that’s saying something b/c I have a wicked shellfish allergy and couldnt even touch this with a 10 foot pole but it still looks fab to me!

    1. You’re so sweet! There must be people out there that just make a hobby out of being rude and nasty online, how sad.

  2. Oh my gosh I can completely relate to this worrying! I am cooking live at a big event this weekend and having the same worries–will they hate me? My food? Will no one buy my sauces? I think this is human nature, but I can tell you, that I adore your recipes on both sites. You are incredibly talented and you take beautiful pictures. –and who doesn’t like a little pasta to make one feel better?! And oh yeah-people can be complete idiots 😉

  3. You seriously cant please everyone, and you shouldnt try to. As long as you know inside yourself that you have done your best, then you’ll be okay. Some people unfortunately are douches and will be forever cranky. I just don’t get it. I experienced a few of them when I used to work for WF. I’d wonder why life could be so tragic if there was no choc croissants left…pick another damn pastry!!!!
    Happy Monday 🙂

    1. HAHAH! So true. It’s a pastry, not a tragedy! You wonder how these people deal with real life problems when they fall apart over something so small.

  4. I loved every word of this post, Jackie! I am constantly stressing about what I didn’t do perfectly, or what other people are saying or thinking: so silly! I can’t wait to buy your cookbook, and this pasta looks 100% awesome.

  5. It’s hard not to worry about what other people think but you can’t let that stress you. It’s a waste of time to let the bad/mean/nasty comments and reviews spoil your fun. And you should have fun writing your cookbook. I can’t wait till it comes out! This pasta sounds as it looks – fabulous!!!

    1. Thank you! I try to tell myself that, but it’s so hard to pull my brain away from thinking about the nasty blog comments I’ve gotten and what I’ll do when those types hit larger media!

  6. If the recipes are all as fabulous as this – then I can’t wait to write you a 5-star review, homegirl! 🙂

    Oh, and for the record – I made the chocolate stout cheesecake this weekend and it was everything that I was looking for.

    Can’t wait to make this pasta, it sounds divine. I love any kind of spicy shrimp/creamy pasta combo!

  7. haters will always hate. people love bringing others misery. don’t let those negative comments ever get to you when your cookbook comes out. it will seriously drown you!! i want some of this pasta, ASAP!

    1. Why does it seem like it’s getting worse? It feels like the past week has stirred up the dredges of society. Maybe I’m just more aware of it!

  8. Stress-eating pasta will solve a lot of things, especially when it’s pasta like this!

    And yes, people are freaking psycho. Don’t worry about the crazies – you have such an awesome foodie community that will go CRAZY (the good kind of crazy) over your book 🙂

  9. Well I think you are amazing! There is no way you are ever going to please everyone, it is just never going to happen. You have to just look at it the way I was told to by a friend of mine. If you love what you are doing, who gives a f*&% what other people think 😉

    This recipe looks sensational!! A definite must try!

  10. This looks amazing! However I have a question..I have a lactose issue so heavy cream or diary is out..low fat is usually ok..could this be made with low fat milk or evaporated milk as apposed to the cream or whole milk?

    1. I’m not sure. Maybe try some olive oil and low fat milk or even a bit of soy milk? Worth a try, I guess! And I’d probably add some lemon juice and some garlic to add some flavor.

  11. For reals, people suck. I am often surprised by mean comments people leave on blogs. Especially when it’s probably that they did something wrong. You shouldn’t worry! I am confident that the positive reviews will totally outweigh any bad ones!! You rock!

    As does this dish. As if alfredo and shrimp weren’t already good enough on their own, you go and add avocado, my most favorite thing ever!

  12. Okay, first, these pictures are GORGEOUS! The photo at the top of this post drew me here like a fly to honey girl. Second, I hope you can embrace and enjoy this opportunity and push out the negativity. You are right about the naysayers. They will always be there and there’s nothing we can do about that. I can’t wait for your cookbook to be published and I know so many others are with me. Congratulations again 🙂 Btw, I want this pasta…now!

  13. People suck. Its so easy for people to be mean over the internet. I’m super excited about your book, and if you happen to still need testers, pick me!

  14. Have you thought of taking all the weird reviews or comments and creating a chapter, or even a book? Just a suggestion.

    On the food note: I so can’t wait to try this!!!

  15. Pingback: WTCW #86
  16. I had this page pinned on Pinterest because I made it and it was awesome, but then currently received an email from Pinterest stating they had to remove it because the copyright owner wanted it removed.
    Should I not repin stuff I find on Pinterest that directs me to your site? I was confused. And a little flustered because I had it filed on a page where I had completed recipes and notes of what I did and what to try next time… and now it’s gone 🙁
    So I just wanted to make sure I’m doing this right so that any pins from your site don’t disappear again.

    1. No, please pin away! Pinterest is cracking down on people who cut and paste the entire recipe in the pin. They even removed two of my pins that went to my site! I just found out that if a
      Bad pin is reported they remove all the pins from that page, even the good ones! I had no idea, they removed mine as well.

      1. Ok cool. Forgot to mention that I love this recipe! I was a little thrown off by eating green pasta but it’s so good! Making again tonight!
        What’s your favorite type of noodle to use with this dish?

  17. The recipe looks delicious! I’m going to try it this weekend:) You’re doing great, don’t worry about what anybody is saying. Cheers!

  18. Yep. Size zero suit hanging in my closet from job interviews in 2007 that I will never fit into again. Can’t make myself throw it out!

    I love avocado pasta — I make a version w/ avocado, lemon, basil and olive oil and I bet it would be delicious with your spicy shrimp!

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