Linguine with Creamy Avo Sauce and Prawns
A summery pasta combining the fresh flavours of avo and prawn. Lovely and light!
- Makes : 4 - 6 |
- Difficulty: easy
- Prep Time : 5 mins |
- Cook Time : 12 mins
zest and juice of 2 small lemons
½ C (125 ml) plain yoghurt
3 Tbsp (45 ml) extra virgin olive oil
1 garlic clove, peeled
½ tsp (2.5 ml) smoked chilli flakes
½ C (125 ml) coriander leaves
salt and pepper to taste
400 g prawn tails, shelled and de-veined
2 tsp (10 ml) olive oil
1 Tbsp (15 ml) butter
juice of ½ lemon
500 g linguine, cooked until al dente
Place all of the ingredients for the avocado sauce into a food processor and blitz until it reaches a smooth sauce consistency. Season to taste.
Heat the oil and butter in a large frying pan and fry the prawns until golden and cooked though (the flesh should be opaque and pink). Be careful not to overcook. Finish off with a squeeze of lemon juice and season to taste.
Toss the drained pasta with the avocado sauce until well combined. Season to taste again.
Spoon the pasta into serving bowls and top with fried prawns and extra wedges of fresh lemon on the side.
Note: This recipe can be served hot or cold. To serve cold, allow the pasta and prawns to cool before combining