Avocado pasta with shrimp

Ingredients for 2 servings:

• 250g spaghetti
• 1 avocado(s)
• ¼ bunch basil
• ½ lemon(s)
• 10 g Parmesan
• 2 tbsp olive oil
• 200 g shrimp(s), frozen
• 1 tbsp olive oil
• 1 garlic clove(s)
• 150 g cherry tomatoes
• 1 chili pepper(s)
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 33 minutes

quick and easy

Cook the spaghetti in plenty of boiling salted water according to the package instructions until al dente, then drain. Meanwhile, for the pesto, halve the avocado, remove the pit, and scoop out the flesh from the skin. Grate the Parmesan cheese. Wash the basil and spin dry. Halve the lemon and squeeze out the juice. Blend the avocado, basil, lemon juice, Parmesan cheese, and 2 tablespoons of olive oil in a blender until creamy. Rinse the shrimp under cold water and pat dry. Peel and chop the garlic. Wash the tomatoes. Wash and finely chop the chili pepper. Heat the olive oil in a pan and fry the shrimp over medium-high heat for 1-2 minutes on all sides. Add the garlic, chili, and tomatoes and fry for another 2-3 minutes. Toss the spaghetti with the avocado pesto and season with salt and pepper. Serve the avocado pasta with shrimp and garnish with basil, if desired.