Monday, 18 January 2016

Avocado Linguine Pasta with King Prawns

This pasta dish is something to impress people, but it is easy to prepare. Buy some huge prawns, they are the more expensive ones, but taste amazing and for your guests always the best.

Avocado Linguine Pasta with Prawns

Cooking it does take as long as the pasta needs to get done. There is no need to slave away in the kitchen for a long time while your guests are waiting.
Buy some good and not to soft Avocados, they keep their shape and don´t fall apart while warming up in the sauce.

recipe for two:
200 g Linguine
1 medium ripe Avocado
1/2 lime
2 spring onions
2 cloves of garlic
1 tbsp olive oil
1 tsp butter
100 g sour cream or Greek yogurt
50 ml double cream
3 tbsp pasta water
1/2 veg stock cube
2 tbsp grated pecorino
2 tbsp fresh chopped dill
1 tsp dried chervil
1/2 tsp piment d´espelette
salt and pepper

Start the pasta.
Chop the spring onions and garlic and in a wide pan saute them with olive oil and some butter.
Destone the Avocado and give it a good squeeze of lime juice. Chop half of it into small bits and the rest into cubes.
Add pasta water and sour cream to the pan and the half stock cube. The tiny Avocado pieces go in as well. Season with salt and pepper, chervil and piment d´espelette.
Grate some pecorino and drain the pasta. Chop the dill.
In the last 3 minutes heat up some oil in a small pan and at high temperature cook the prawns. Don´t overcook them!
Bring everything together and put some pecorino and fresh grated pepper on top.

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