500 g spaghetti
1 large ripe avocado
5 tablespoons olive oil (3+2)
2 tablespoons lemon juice
3 tablespoons parmesan cheese grated
3 tablespoons garlic minced
2 tablespoons butter
3 tablespoons fresh parsley chopped
500 g shrimps peeled
1 teaspoon chili powder
Salt and pepper to taste
Directions
In a large saucepan, heat some water with salt over high heat.
Peel the avocado and remove the pit.
Cut the avocado flesh into cubes and place into the bowl of a blender.
Add the lemon juice and the parmesan cheese.
Pulse for 1 minute. Then pulse for 1 minute more gradually adding the 3 tablespoons olive oil.
Season with salt and pepper and transfer the avocado mixture to a bowl. Set aside.
Cook the pasta al dente according to the package directions. Drain and set aside.
In a skillet, heat the butter and the 2 tablespoons olive oil over medium heat.
Add the garlic. Then add the shrimps and cook for about 2 minutes per side (until the shrimps are pink)
Add the chili powder and the fresh parsley.
Add the spaghetti and the avocado mixture and toss well.
You can add 2 tablespoons extra virgin olive oil (optional)
Add salt and pepper to taste and serve
