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*