Pasta with Shrimp (Prawn) and Avocado Sauce

Total time: 25 minutes
   The avocado makes a wonderful, creamy sauce for the pasta with only the 'good' fat. You can use heavy cream in place of the milk if you crave that richness, but I don't.  It really doesn't need it!  Grilling the shrimp adds another dimension to the dish, but you could just poach them quickly in a skillet in a 1/2 inch of water with a bit of lemon and pepper or use pre-cooked .

 Ingredients:

• 12oz (360gr) large shrimp (prawns)
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 tbs lemon juice
• 1 tbs olive oil
• pasta, 4oz (120gr) dry fettuccini,  OR 1 1/4 cups dry bite size, such as farfalle
• 3 tbs salad olive oil
• 1/4 cup (2oz, 60ml) chicken stock
• 1 tbs tarragon white wine vinegar
• 1 avocado
• 1/4 cup (2oz, 60ml) milk  - or cream if you like, milk is on the shopping list
• 2 tbs chopped fresh chives.

 Instructions:

• Cook pasta according to package directions.  Drain and rinse lightly with cool water.
• Clean shrimp if necessary. If not, rinse and drain. 
• Mix chili powder, garlic, lemon and olive oil in a bowl. 
• Add shrimp and toss to coat.
• Cut avocado and remove pit (see techniques). Scoop it out of the shell and put it into your blender.
• Add chicken stock, vinegar and purée until smooth.
• Add oil and purée just until blended, then add milk and purée a few seconds more. 
• Cook shrimp in a grill pan on the barbecue grill over medium heat for 3 - 4 minutes, until they start to curl and turn opaque.  You could also sauté in a skillet in another tablespoon of olive oil.  Either way, when done remove.  It's not necessary to have them hot for this dish. 
• To finish: Put pasta into a large bowl and add avocado sauce, shrimp and chives.  Mix gently and serve.