Tuesday, June 21, 2016

Avocado and Prawn Linguine (Linguine all'Avocado e Gamberetti)

Avocado and Prawn Linguine (Linguine all'Avocado e Gamberetti)

This is the thing: I can't resist sales and more so if they have something I really like on sale. In this case on the weekend I went with the current wife to do some grocery shopping -advise to all of you guys: always feed the wife before going grocery shopping otherwise you end buying twice as much as you planned) and they had avocados and mangoes on sale. I just couldn't resist.

The current wife loves avocados as much as bread, milk, chocolate, food, junk food, pop, ice cream..... so is easy to imagine that a bag of avocados won't last long at my place. I always ask if she wants a tortilla when eating Mexican and she always answers: "is there any avocado?" if the answer is yes, then she does and if the answer is no then she still wants some but without the happy-happy face.

Also I listen  and pay attention to my readers, more so if they are whiners and complainers, like the pseudo-cousin I have. So here, a fast and tremendously tasty meal in... 20 minutes (for you pseudo-cousin will take an hour by the time you translate this, but we still love you).

Honestly this is a fantastic meal. Easy to make and so (SO) delicious. Try and see. It can't get better than this. If you have a restaurant this is a great recipe to get some extra cash as the special of the day (prawn + avocado = $$$$ in a restaurant!...hmmmm...), now if you actually name it the original Italian name then it will be $$$$$$$$$$$. Ha!

Avocado and Prawn Linguine (Linguine all'Avocado e Gamberetti)

Cooking Time: 20 Minutes   Makes 4 servings


400 g  Linguine pasta or similar

400 g Medium size Prawns (peeled with tails left)

1 1/2 Avocado

2 Tbs Grated Parmesan Cheese

2 Tbsp Lime juice

4 Tbsp Olive Oil

1 Garlic Clove finely chopped

1 Fresh Shallot, chopped

- Salt to taste

- Parmesan Cheese at serving time 

Cooking Instructions
  • 1. Cut the avocados in half, remove the core and spoon out the flesh and put it in a mixer of food processor (I use a small food processor). Add the parmesan cheese (the 2 Tbsp..full not just exactly though) and mix until smooth -about a minute-

  • 2. Add the 2 tablespoons of olive oil and mix again until incorporated and creamy, then add the lime juice. Add salt to taste and reserve.

  • 3. Bring to a boil a large pot and add salt and a bit of olive oil (I don’t do this but “some people” do…I don’t see the point but is up to you). Once is boiling add the pasta so we cook it while we prepare the prawns.

  • 4. In a medium size frying pan warm up between 2 and 4 tablespoons of olive oil -depends on the size of your frying pan…small use 2, big use 4). Add the chopped garlic and stir for about a minute, until starts to look light brown, then add the shallot and mix, then add the prawns and cook. Stir frequently and make sure that all prawns are well cooked to perfection (they turn pink). Reserve

  • 5. By now the pasta should be ready…drain it perfectly and mix it with the avocado mix and with the warm prawn-shallot mix. Fold until all is incorporated and serve immediately.

  • 6. Once is served each individual can add as much or as little grated parmesan cheese on top and…

  • 7. Enjoy !

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