Fettuccine in Avocado Feta Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 140 g feta cheese, with herbs
- 80 g parmesan
- 100 g crème fraîche
- 2 avocado (s)
- 1 lemon (s)
- Salt and pepper, from the mill
- 400 g shrimp (s), peeled
- 2 cloves garlic
- 2 tablespoon olive oil
- Chilli powder
- 400 g pasta (fettuccine)
Print Recipe
Pin Recipe Instructions
- Halve the lemon and squeeze out. Cut the feta cheese into small cubes, grate the parmesan and stir in the crème fraîche. Halve the avocado, remove the stone and use a spoon to remove the pulp from the skin, add to the feta cheese and pour approx. 1 tablespoon of lemon juice over it. Puree everything with a hand blender. The avocado feta sauce can still be a bit chunky. Season to taste with salt and pepper.
- Pat the prawns dry with kitchen paper. Heat a pan and add the olive oil to the hot pan. Add the prawns and the crushed garlic cloves and fry briefly. Season to taste with freshly ground chilli pepper.
- Cook the fettuccine al dente and collect some pasta water when draining it. Heat the avocado feta sauce with the collected pasta water, stir in the fettuccine and prawns.
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