Creamy Shrimp and Avocado Spaghettini

Spaghettini with Avocado and Shrimp

Category: Main Dishes
Servings: 4

Ingredients:

Instructions:

1. Prepare the Shrimp:

   Related Articles

   • 
     Creamy Pasta with Ham and Grana Padano
   • 
     Savory Vegetable and Edam Cheese Plumcake
   • 
     Italian Baked Stuffed Tomatoes with Rice and Cheese
   • 
     Grilled Piadina with Greens, Potatoes, and Lardo di Colonnata
   “Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer.

   • Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business

   Get started now and elevate your projects!
   • Begin by removing the heads of the shrimp with your hands, setting aside the scraps for the bisque (shellfish stock).
   • Make a slit along the back of each shrimp and use a pair of tweezers to remove the intestinal vein.
   • Set the peeled shrimp in the fridge to keep them fresh while you prepare the other ingredients.

2. Prepare the Bisque (Shellfish Stock):

   • Peel and finely chop a large onion into quarters. Trim the ends off the leek, removing any tough green leaves, and slice the leek into thin rounds.
   • In a large saucepan, melt the butter over medium heat. Once melted, add the onion, leek, and garlic. Sauté the mixture until it softens and becomes golden brown.
   • Add the shrimp shells and heads, allowing them to sauté for a couple of minutes over high heat. Use a wooden spoon to press the heads and shells to release their flavor.
   • Deglaze the pan with white wine, then reduce the heat and let the mixture simmer gently for at least 60 minutes. During this time, skim any impurities from the surface with a slotted spoon to keep the bisque clear.
   • After 60 minutes, strain the bisque, discarding the solids, and set aside.

3. Prepare the Avocado:

   • Cut the avocado in half, removing the pit. Peel the skin off and cut it into small cubes, about 1 cm in size. Set aside for later.

4. Cook the Spaghettini:

   • In a separate pan, pour half of the prepared shellfish stock. Bring it to a simmer and add the spaghettini. Continue cooking the pasta, adding more of the shellfish stock as needed, like you would with risotto. Make sure the pasta remains just covered with the stock.
   • If the bisque runs out, simply add hot water to keep the pasta submerged. Stir occasionally to ensure even cooking.

5. Cook the Shrimp and Combine:

   • While the pasta is cooking, heat the olive oil and garlic in a large skillet over medium heat. Sauté the garlic until fragrant, then remove it from the skillet.
   • Add the shrimp to the skillet and quickly sear them for 1-2 minutes, until they are pink and cooked through. Season with salt and pepper.
   • Add the avocado cubes to the pan and mix gently. Pour in the brandy and allow it to evaporate, letting the alcohol cook off.
   • Once the shrimp and avocado mixture is ready, remove the skillet from the heat.

6. Final Assembly:

   • When the spaghettini is cooked and coated in the rich bisque, add the shrimp and avocado mixture to the pasta.
   • Gently toss everything together to combine, making sure the pasta absorbs the flavors of the seafood and avocado.
   • Finish by adding a sprinkle of fresh thyme, stirring again to incorporate.

7. Serve:

   • Plate the dish, making sure to distribute the shrimp and avocado evenly across each serving. Serve hot and enjoy this creamy, luxurious pasta dish that combines the delicate flavor of shrimp with the rich creaminess of avocado.

Enjoy your delicious Spaghettini with Avocado and Shrimp—a perfect balance of flavors and textures that’s sure to impress your guests or satisfy your craving for a gourmet meal at home.