Recipe 2: February Selection “It’s About What You Love”
Lemon-Avocado Spaghettoni with Shrimp
By Francine Segan, Food Historian
The avocado is used raw, and creates a healthier, flavorsome “cream” sauce with no dairy.
1 large red onion, finely sliced
1/4 cup dry white wine
1/2 pound shrimp
1 tablespoon olive oil
1 pound Felicetti Monograno Spaghettoni Matt
Zest and juice of 1 lemon
In a small saucepan combine the red onion and wine and simmer on low until the onions are soft, about 10 minutes. Add the shrimp, raise the heat to high to evaporate any remaining wine and cook the shrimp. Off the heat, add 1 tablespoon of olive oil and salt to taste. Put the shrimp onto a dish to serve alongside the pasta.
Cook the pasta in boiling salted water until al dente. Drain and toss with the onions.
Meanwhile, peel and pit the avocado and puree, with the lemon juice, in a small food processor, until very smooth. Stir into the pasta. Top the pasta with the zest and season with black pepper.