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This recipe combination might sound a bit strange at first, but I would encourage you to stick with me here…Avocado Shrimp Pasta with Bacon. If all of those main flavours – avocado, bacon and prawns (shrimp) – on their own are tastes that you like, then you will just LOVE this pasta!
You will probably notice that the shrimp (prawns) are chopped. I have done this for a couple of reasons.
I like to make my prawns stretch further, not just for my budget by also for my bowl = even prawn distribution!
Secondly, I like to get some of each element in every mouthful – hard to do when you are grappling with a whole prawn!
How to make Avocado Shrimp Pasta with Bacon
- To a heated pan, add olive oil and then fry some chopped bacon.
- Just when it gets to the point that you think the bacon is nearly done, add chopped prawns (shrimp) and minced garlic. Fry until the prawns just change colour.
- Add cream and lemon juice to the pan, bring it to a simmer and as soon as the cream starts to thicken then add the chopped avocado and cooked rigatoni pasta.
- Stir to coat and serve with fresh parmesan.
This would have to be one of my all-time favourite pasta dishes! Prawns (shrimp) and avocado are just a lovely flavour marriage, and then add bacon to the mix…well…as we know, bacon makes everything better!
Avocado Shrimp Pasta with Bacon
Avocado Shrimp Pasta with Bacon - creamy avocado combined with prawns (shrimp) and bacon, in a creamy garlic sauce.
- 250 g dried rigatoni pasta
- 2 tsp olive oil
- 24 green king prawns / shrimp peeled & cleaned
- 4 rashers streaky bacon chopped
- 1 large ripe avocado chopped
- 4 garlic cloves minced / crushed
- 300 ml thickened light cream 18% milk fat
- juice of 1 lemon
- fresh parmesan to serve
Cook pasta according to package instructions and set aside.
Meanwhile, chop prawns into 2 cm / 2/3" pieces - this means cutting each of my king prawns into thirds.
Heat the oil in a large non-stick frying pan over medium-high heat and fry bacon.
When the bacon has some good colour, add the chopped prawns and crushed garlic and continue to fry until the prawns just change colour.
Immediately add cream and lemon juice and bring to a simmer. Simmer until the cream starts to thicken, then add the chopped avocado and cooked pasta, stirring to coat.
Add salt and pepper as desired, then serve topped with fresh parmesan.
I like to chop the prawns to make them go further - plus I can have some of every ingredient in each mouthful!
Once you add the raw prawns to the pan, they won't take long to start to change colour. Keep in mind that they will still be in the pan for a while after you have added the cream, so you don't want to cook them completely at this point.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
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