Organic Casarecce with Avocado and Spicy Shrimp

4 servings
25 min.


  • 400g Caserecce
  • 12 Large Shrimps
  • 1 Shallot, chopped
  • 1 Inch Ginger
  • 3 tablespoons Olive Oil
  • 1 tablespoon Parsley
  • To taste Chilli powder
  • To taste paprika
  • To taste Lemon Juice
  • To taste Salt
  • 1 Avocado
  • 60ml Olive Oil
  • 5g Parsley
  • 5g Basil
  • 3g Chives
  • 1 Garlic Clove
  • 1/2 Lemon Juice
  • 1/2 Lime Juice
  • To taste Salt
  • To taste Black Pepper


Bring a medium pot of water to boil.

Add all of the ingredients for the shrimp in a bowl, mix well then let marinade in the refrige- rator for about 10 minutes.

Put all of the ingredients for the avocado sauce into a food processor. Mix until smooth and set aside.
Salt the water then add the pasta and cook for seven minutes.

In a large skillet, add the shrimp and its sauce and cook over medium high heat until the shrimp are opaque and no longer translucent; about 4-5 minutes. Flip the shrimp halfway through cooking.

Drain the pasta and return the pasta to the pot. Add the avocado sauce, and the sauce from the shrimp and stir until well combined. Divide the pasta into four bowls and top with three shrimps each. Serve immediately. Buon appetito!

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