Prepare the Barilla® Penna Pasta first. Bring a large pot of water to a boil and season with salt to taste. Add the pasta, stir and cook for 11 minutes until paste is ‘al dente’.

While pasta is cooking, prepare the sauce. Split the avocado in half and scoop out into a food processor. Split the jalapeno and remove the seeds, then add to the avocado. Add the leafy parts of the cilantro, mint leaves and oregano.

Zest one orange and add the zest to the food processor. Add the freshly-squeezed orange juice and lime juice; add the garlic, olive oil and salt. Pulse all the ingredients together for 2 to 3 minutes until the sauce is smooth. Set sauce aside until ready to use.

Next, prepare the shrimp. Place the shrimp into a large bowl and season with cumin, smoked paprika, ground black pepper and a generous amount of salt.

Preheat a large frying pan over medium-high heat and add a splash of olive oil to the pan. Once the oil is hot, add half of the shrimp. Cook the shrimp in two batches to avoid over-crowding the pan. Cook the shrimp 4 to 5 minutes, turning half-way through, cooking until the shrimp is no longer translucent.

Once the pasta is cooked, drain off the water. Add the chimichurri and the shrimp, then toss all the ingredients together until the pasta is well coated. Serve immediately.