Advocado Pasta with Soy Shrimp
This is one of my favorite summer pasta dishes. Simply elegant and delicious. You need to tune this to your taste. More lime, less salt etc. Enjoy! COmbined with shrimp fried with dash of soy sauce and wasabi...
≈ 780 kcal · 32 g protein · 102 g carbs · 30 g fat — AI estimate per serving
Ingredients
Method
- 1
Add the advocados, basil, lemon juice (to taste start with a little), olive oil, garlic, . Use your blender to make into a nice sauce. Taste it add lime juice, olive oil, salt, pepper etc to tast. Once happy with the sauce you created add the lemon zet to taste and spoon it through
- 2
Cook the pasta with enough water add 10 grams of salt per liter water. Taste the water that it is salty enough
- 3
Cook the shrimp nad garlic. 1 minute each side(Be careful the garlic does not BURN) and ensure the "gut" has been removed. Add a dash of soy sauce and remove from the stove and 20 - 30 seconds.
- 4
Drain the pasta and mix with the sauce. Present the schrimp on top
- 5
Plate the pasta with the sauce
Rémy's wine pairing
White Wines (Palette AOC, Cassis AOC, Sauvignon Blanc, Chardonnay)
Delicous wines with sunshine and a good level of acidity. Sauvignon Blanc is a classic choice but may chardonnays can add a wonderful dimension to this not forgetting Crémant, Francia Corte, Sekt or Champagne. I like the whites from Palette as they spend a year on barrique which adds another dimension to the wines and lift the gentle acidity and fatty structure from the advocado and olive oil. Recommended: Château Simone Blanc 2013, Domaine Herni Bonnaud Blanc 2013, Château Crémade, Clos Sainte Magdeleine 2015, Domaine de Paternal Blanc 2015.
Rosé (Bandol AOC)
Domaine Tempier Rosé 2013 (Bandol AOC)
