John Myers
Pasta with Avocado Feta Cream and Chili Prawns
The perfect pasta with avocado feta cream and chili prawns recipe with a picture and simple step-by-step instructions.
- 1 pack Tagliatelle
- 400 g Shrimp peeled deveined
- 2 piece Ripe avocado
- 200 g Crumbled feta
- 100 g Sour cream
- Pepper from the grinder
- Cherry tomatoes
- 1 bunch Arugula
- 2 Toes Chopped garlic
- 2 Chilli fresh
- 2 tbsp Extra virgin olive oil
- Put on the pasta water. Peel and core the avocado and mash it with a fork. Mix the feta and sour cream, add to the avocade and stir. Season to taste with pepper – if you like, with salt too, but the feta is already quite salty.
- Cook the tagliatelle according to the instructions on the packet. Heat the olive oil in the pan and cook the prawns. Add the chopped garlic and chopped chilli.
- Drain the finished noodles and mix with the avocado feta cream in a hot saucepan, fold in the prawns.
- Arrange the pasta on a plate and garnish with the cherry tomatoes and rocket.
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