Prawn Scampi with Avocado

    Prawn Scampi with Avocado

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    Prawns cooked with onion and garlic, seasoned with parsley, Worcestershire sauce and white wine. Tossed with thin angel hair pasta and Parmesan cheese.

    Serves: 4 

    • 500g angel hair pasta
    • 130g butter
    • 4 cloves garlic, minced
    • 1/2 cup minced onion
    • 1 tablespoon chopped fresh parsley
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 dash Worcestershire sauce
    • 1/4 cup lemon juice
    • 1 teaspoon dry white wine
    • 500g peeled and deveined medium prawns
    • 1/2 cup Parmesan cheese, diced
    • 1 large avocado - peeled, pitted and diced

    Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Bring a large saucepan of lightly salted water to a boil over high heat. Add the angel hair pasta and cook until al dente, 2 to 3 minutes; drain.
    2. Melt the butter in a large frying pan over medium heat. Stir in the garlic, onion, parsley, salt, pepper, Worcestershire sauce, lemon juice and white wine. Once the mixture begins to bubble, increase the heat to medium-high and stir in the prawns. Cook and stir until the prawns turn pink and are no longer transparent in the centre, about 5 minutes.
    3. Serve the scampi over a bed of angel hair pasta. Sprinkle with Pamesan cheese and avocado to serve.

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