While the pasta water comes to a boil, combine the very ripe avocados, parmesan, lemon juice, and 2 tablespoons olive oil in a blender. Blend for 1-2 minutes until completely smooth and creamy, then season with salt and pepper to taste. The lemon juice not only adds brightness but also prevents the avocado from oxidizing. Transfer the sauce to a large bowl where you'll finish the dish.

Bring a large pot of salted water to a rolling boil and cook the linguine according to package directions until al dente. I always use Barilla because it holds its texture beautifully and won't get mushy when tossed with the creamy sauce. Reserve 1/2 cup of the starchy pasta water before draining—this will help loosen and emulsify the avocado sauce when you combine everything.

While the pasta cooks, heat the butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Once foaming, add the freshly minced garlic and cook for just 30 seconds—this brief time keeps it fragrant without turning bitter. Add the shrimp and cook for 2 minutes per side until they turn pink and opaque. Stir in the red pepper flakes and sliced scallions, cooking for another 30 seconds until fragrant.

Add the hot drained pasta directly to the skillet with the shrimp, then pour in the avocado sauce from Step 1. Toss everything together over low heat for 1-2 minutes, adding reserved pasta water a little at a time until you reach your desired creamy consistency. I like to keep it glossy and flowing rather than thick—the starch from the pasta water helps the avocado emulsify beautifully.

Divide the creamy avocado pasta with shrimp among serving bowls. Top each portion with fresh chopped parsley and a light sprinkle of parmesan for brightness and richness.