Spaghetti with Avocado, Shrimp, Chili and Peppercorns

Ingredients

• 400 g spaghetti
• 1 shallot (finely chopped)
• 2 Garlic cloves
• 1 tbsp butter
• 2 Avocados
• 1 tbsp Lemon Juice
• 125 ml broth
• 2 red peppers (seeded and sliced into thin rings)
• 2 tsp mixed peppercorns
• 3 tbsp olive oil
• 12 shrimp
• Salt
• ground black pepper

Instructions

1. 1.

   Cook spaghetti in salted water until al dente, drain, rinse with cold water and set aside.

2. 2.

   Sauté shallot and a crushed garlic clove in butter until translucent.

3. 3.

   Halve the avocados, remove seeds, roughly chop one avocado’s flesh and add to the shallots; cook for a few minutes. Add broth, bring to a boil, then cool slightly and blend into a smooth sauce. Season with salt and pepper.

4. 4.

   Peel the second avocado, cut into wedges, and drizzle immediately with lemon juice.

5. 5.

   In a little oil, sauté pepper rings, another crushed garlic clove, and peppercorns; add shrimp and cook briefly until pink.

6. 6.

   Toss the pasta with the avocado cream, warm through, then plate with avocado wedges, shrimp, pepper rings and extra peppercorns.