Lemon-Avocado Spaghetti With Shrimp

Suggested tweaks: You could simplify the dish further by cutting out the shrimp if you'd like. Or, change the protein entirely to a bit of bacon or small pieces of chicken.

Ingredients

serves Serves 4, active time 30 minutes, total time 30 minutes

• 1 large red onion, finely sliced
• 1/4 cup (60 ml) dry white wine
• 8 ounces (225 g) small shrimp, shelled and deveined
• Olive oil
• Salt
• 1 pound (455 g) spaghetti or any pasta, preferably Felicetti Monograno
• 1 avocado
• Zest and juice of 1 lemon
• Freshly ground black pepper

Procedures

1. In a skillet large enough to hold the pasta, combine the onions and wine over medium heat and simmer until the onions are soft, about 10 minutes. Add the shrimp and raise the heat to high to evaporate any remaining wine; cook until the onions are caramelized and the shrimp are cooked, about 5 minutes. Off the heat, add 1 tablespoon oil and salt to taste.
   
2. Boil the pasta in salted water until it is al dente. Drain and toss with the onions.
   
3. Meanwhile, peel and pit the avocado and puree it with the lemon juice, in a blender or small food processor until very smooth. Stir the mixture into the pasta and add half the lemon zest until well combined; re-season the dish with salt, if needed. Top the pasta with the remaining zest and pepper.