Creamy prawn and avocado pasta

I think I should have made a very large pot of this dish. It was so, so tasty that the man of the house and I polished it all off and were looking for more.

My inspiration was a packet of frozen green prawns. The rest of the ingredients were already in the fridge.

The creamy sauce and big, plump prawns stuck nicely to the flat ribbons of papardelle. And the hint of fresh chilli and basil lifted the sauce so it was not to heavy.

I'll be making this one again, for sure.

What you'll need

Served two, with no leftovers!

200g packet frozen, peeled, green prawns
1 brown onion, finely chopped
2 cloves garlic, minced
2 fresh red chillis, finely chopped
1 tablespoon Dijon mustard
1 cup pouring cream
1 medium avocado, peeled and sliced
2 teaspoon vegetable oil
Handful fresh basil, torn into small pieces
Handful of fresh Parmesan cheese, finely grated

Fresh cooked pasta to serve.

What to do

Heat one teaspoon of the oil in a large frying pan. Once hot, add the onion and garlic. Reduce the heat to medium, stirring constantly. You don't want the onion and garlic to colour, just soften. Once soft, remove from the pan to a bowl and set aside.

Increase the heat to high. Add a little more oil to the pan. Add the prawns and saute over high heat, until pink. This should take about 5 minutes. Reduce the heat to low. Once much of the heat has gone out of the pan, add the onion mix back into the prawns. Stir in the mustard and chillis. Remove the pan from the heat. Now add the cream and stir well into the other ingredients. 

While the sauce is still hot, mix through or spoon over cooked pasta. I used parpardelle. Top with sliced avocado, torn basil leaves and cheese. Simply delicious!