Spaghettini on lemon butter with fried shrimp and avocado salad

Ingredients for 4 servings:

• 500 g pasta (spaghettini)
• 2 lemon(s), organic, untreated
• 5 tbsp butter
• 200 ml whipped cream
• 100 g Parmesan, grated
• 1 bunch parsley, flat, finely chopped
• n. B. salt and pepper, freshly ground
• 400 g shrimp(s), large, ready to cook
• 3 tbsp extra virgin olive oil
• 1 sprig(s) rosemary, fresh
• 1 sprig(s) thyme, fresh
• 3 cloves garlic, finely chopped
• 2 avocados, not yet too ripe (soft)
• 1 tbsp coriander greens, finely chopped
• 1 m.-large shallot(s), finely diced
• e.g. Parmesan /Pecorino/Grana Padano, freshly grated
• 1 flatbread(s), fresh or reheated

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

light Mediterranean main course with lemony herbal notes

For the lemon butter sauce: Briefly boil the butter, heavy cream, the juice of half a lemon, the grated Parmesan cheese, the grated rind of one lemon (or zest), and 1 clove of chopped garlic in a non-stick pan, then reduce over medium heat until the desired consistency is reached. Season with salt and pepper and keep warm (e.g., in the oven). As always, the rule applies: the sauce waits for the pasta! For the spaghettini: Cook the spaghettini in salted cooking water with the juice of half a lemon until ‘al dente’ according to the pasta’s cooking instructions. Never add oil or rinse the pasta with water – otherwise, the pasta won’t combine with the sauce. For the avocado salad: First, peel the avocados with a vegetable peeler, halve them, and remove the pit. Now cut them lengthwise into thin slices, then cut the narrow side into small cubes and place them in a bowl. Immediately add the juice of one lemon and fold in to prevent the avocado from oxidizing and turning brown. Fold in the grated zest of one lemon, the coriander, and the finely diced shallot. Season with salt and pepper. Let stand for 10 minutes, stirring occasionally. For the shrimp: Heat the olive oil with the remaining two chopped garlic cloves, the rosemary, and the thyme over 3/4 heat until the garlic starts to make noises and everything starts to smell. Add the cooked shrimp and season with a little salt, freshly ground pepper, and a few squeezes of lemon juice. Cook for about 4 minutes, turning several times. The shrimp should still be slightly translucent on the inside. To serve: Spoon a generous amount of the sauce onto large pizza plates or large, deep pasta dishes and arrange the pasta on top. Place the shrimp on the pasta nest, sprinkle with parsley and a little grated lemon zest, and top with fresh Parmesan/Pecorino/Grana Padano, if desired. Arrange the avocado salad and sliced ​​flatbread next to it. Finish. Tip: You should prepare the sauce and salad first. Both can wait. The pasta and shrimp should be ready last and at the same time, so everything can be prepared just in time. A dry, young white wine and a fine grappa are the perfect accompaniment.