Noodles with avocado feta cream and chili prawns

Name: Noodles with avocado feta cream and chili prawns
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 450 g King prawns (fresh or frozen; without head, with shell); 200 g creamy feta; 100 g Schmand; 2 ripe avocados (e.g. Hass variety); 3-4 Tbsp Lemon juice; 7-10 Tbsp salt, pepper; 2 Garlic cloves; 1 red chilli pepper; 400 g narrow ribbon noodles (e.g. bavette); 2 TABLESPOONS Olive oil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

450 g King prawns (fresh or frozen; without head, with shell)
200 g creamy feta
100 g Schmand
2 ripe avocados (e.g. Hass variety)
3-4 Tbsp Lemon juice
7-10 Tbsp salt, pepper
2 Garlic cloves
1 red chilli pepper
400 g narrow ribbon noodles (e.g. bavette)
2 TABLESPOONS Olive oil

Directions

1
Defrost the prawns if necessary. For the avocado cream, roughly mash the feta with a fork. Mix with sour cream. Cut the avocados in half lengthwise and remove the core. Remove the flesh from the skin and put it into a tall mixing bowl with lemon juice.
2
Puree finely with a hand blender. Fold in the feta cream and season to taste with salt and pepper.
3
Peel garlic and chop very finely. Clean the chilli, carve lengthwise, remove seeds, wash and cut into fine rings. Peel prawns, carve lengthwise on the back and remove the dark intestine. Rinse shrimps and dab dry.
4
Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. In the meantime heat the oil in a large pan and fry the prawns for about 3 minutes. Shortly before the end of the frying time, add garlic and chilli and fry with the prawns.
5
Season with a little salt. Drain the pasta and put it back into the pot. Fold in shrimps and avocado feta cream.