I discovered this recipe by chance, when randomly googling to look for a dish containing avocado, lemon and shrimp (as these were one of the ingredients in my fridge/freezer). And really, it turned out to absolutely one of my favorite dishes: a delicious avocado cream sauce, a white wine-scented pasta and some fresh lemon juice. Mmmmm.
Ingredients (serves 4)
- 1 large red onion, finely sliced (or two really small ones)
- 1/4 cup (60 ml) dry white wine
- 24-32 Shrimp (6-8 p.p.)
- Olive oil
- Ca. 400 g spaghetti
- 1 Avocado
- Zest and juice of 1 lemon
- Freshly ground black pepper
In a skillet large enough to hold the pasta, combine the onions and wine over medium (!) heat and simmer until the onions are soft, about 10 minutes.
Add the peeled shrimp and raise the heat to high to evaporate any remaining wine; cook until the onions are caramelized and the shrimp are cooked, about 5 minutes.
Off the heat, add 1 tablespoon oil and salt to taste.
Boil the pasta in salted water until it is al dente. Drain and toss with the onions.
Meanwhile, peel and pit the avocado and puree it with the lemon juice, in a blender or small food processor until very smooth.
Stir the mixture into the pasta and add half the lemon zest until well combined; re-season the dish with salt, if needed.
Top the pasta with the remaining zest and pepper.
Let me know if you guys enjoyed it as much as I did…!
Credit goes to “seriouseats” for this delicious recipe.