This is one of those quick healthy recipes I found in a health magazine for women, that has Asian flavours, but is not Asian. Nevertheless, it tastes pretty good. We used prawns without heads, which, my beautiful Bride noticed today, has more cholesterol than with heads. I like the redness of the tomatoes, with the pink of the shrimp, matched against the green of the avocado and cilantro.
Lime Prawn Pasta3 Tbsp extra-virgin olive oil
1 clove garlic, chopped
1/2 lb uncooked prawns, shelled and deveined
1/2 tsp grated lime zest
1/4 cup fresh lime juice
1 large tomato, chopped
2 cups cooked whole wheat spaghetti
1 avocado, cut into chunks
cilantro, chopped, for garnish
In large saucepan over medium heat, saute garlic and prawns in olive oil.
Once the prawns are pink, add lime zest, lime juice and tomato; bring to a boil.
Toss prawn mixture with hot pasta.
Add avocado chunks just prior to serving. Garnish with chopped cilantro.
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