Lemon-Avocado Spaghetti with Shrimp
Spaghetti con avocado e gamberi Avocados aren't indigenous to Italy, but, as with tomatoes and corn, when these New World ingredients got there, the Italians did magical things with them. Lemons and red onions, classic southern Italian ingredients, here combine with this creamy newcomer to the Mediterranean for an alluring fusion of textures and aromas. The avocado is used raw, and creates a healthier, more flavorsome "cream." The red onions and lemon brightens the dish.
NotesRegion: Sicily and southern Italy
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Formal Dinner Party
Recipe Coursemain course
Dietary Considerationlactose-free, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Type of Dishpasta
- 1 large red onion, finely sliced
- 1/4 cup (60 ml) dry white wine
- 8 ounces (225 g) small shrimp, shelled and deveined
- Olive oil
- 1 pound (455 g) spaghetti or any pasta, preferably Felicetti Monograno
- 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 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.
2013 Francine Segan