Summary

Ingredients

• 250 g spahetti
• salt
• 2 avocado (s)
• 1 lemon (s), add the juice
• 1 clove garlic
• 2 tablespoon olive oil
• Pepper, (preferably from the mill)
• 1 chilli pepper (s), red
• 250 g shrimp (s), ready to cook
• 3 teaspoons peppercorns, pickled greens

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Instructions

1. Cook the spaghetti al dente in plenty of boiling salted water according to the instructions on the packet.
2. Halve the avocados lengthways and remove the stone. Peel the avocado halves.
3. Peel the garlic and puree with the avocados, oil and lemon juice using a hand blender. Season the avocado sauce with salt and pepper and place in a large salad bowl.
4. Mix the spaghetti into the sauce and let it steep for a moment.
5. In the meantime, halve the chilli lengthways, remove the core, wash and cut into narrow strips.
6. Rinse the shrimp in cold water and pat dry. Mix with the chilli strips and peppercorns into the pasta.
7. Tip:
8. Make sure that the avocados are not too hard, otherwise it will be difficult with the puree, at least our hand blender once went limp while trying to cut down fairly hard avocados.