Fettuccine in avocado feta sauce

Ingredients for 4 servings:

• 140 g feta cheese, with herbs
• 80 g Parmesan
• 100 g crème fraîche
• 2 avocados
• 1 lemon(s)
• Salt and pepper, from the mill
• 400 g prawn(s), peeled
• 2 cloves garlic
• 2 tbsp olive oil
• chili powder
• 400 g pasta (fettuccine)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Halve the lemon and squeeze the juice. Cut the feta cheese into small cubes, grate the Parmesan cheese, and stir in the crème fraîche. Halve the avocado, scoop out the stone, and scoop out the flesh from the skin with a spoon. Add to the feta cheese and drizzle with about 1 tablespoon of lemon juice. Puree everything with a hand blender. The avocado-feta sauce can still be a bit chunky. Season with salt and pepper. Pat the shrimp dry with a paper towel. Heat a pan and add the olive oil. Add the shrimp and crushed garlic cloves and fry briefly. Season with freshly ground chili pepper. Cook the fettuccine until al dente, reserving some of the pasta water when draining. Heat the avocado-feta sauce with the reserved pasta water, then stir in the fettuccine and shrimp.