A fast, hot pan dinner that lets avocado oil shine as the lead ingredient. Tonight it carries garlic and shrimp to buttered pasta, built from what the pantry holds. This is the kind of dinner you make when you want something done in twenty minutes.

Serves 2. 20 minutes, 18 at the stove.

About 610 calories a serving, 46 g protein, 67 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil, add 6 ounces pasta and cook until al dente, about 9 minutes.9 min
2. While the pasta cooks, mince 4 cloves garlic and have 12 ounces shrimp ready. Heat 3 tablespoons avocado oil in a large skillet over high heat until it shimmers, about 1 minute.1 min
3. Add the shrimp to the pan in a single layer, season with salt and pepper, and let them cook without stirring for 2 minutes until they start to turn pink.2 min
4. Stir the shrimp, add the minced garlic, and cook for another 2 minutes until the shrimp are fully opaque and the garlic is fragrant.2 min
5. Drain the pasta and add it to the shrimp pan along with 2 tablespoons butter, tossing everything together over the heat for 1 minute to coat and melt the butter.1 min
6. Taste and adjust salt and pepper, then divide between two plates and serve at once.

Note Swap shrimp for scallops or white fish cut into bite-sized pieces. Leftovers keep, covered, for two days and are good reheated gently in a warm pan. Serve with lemon wedges and crusty bread to soak the oil.