Avocado Shrimp Pasta

Rustic to gourmet, pasta always has a place on the menu. There are generally three components to any pasta dish: the pasta, the sauce and the protein source.

The key to any great pasta dish is in the sauce. Where it is possible to make a great, simple sauce from as little as three ingredients today I am shooting for balanced complexity in an unusual way as far as pasta is concerned. Featuring avocado, this creamy delight is rounded off by red pepper, red onion and capers. This dish truly comes together as a flavour-filled medley of fats, vegetables and spices.   This sauce generously portioned over shell pasta and a protein source befitting such a base makes for an amazingly complex dish for all to enjoy.

Ingredients:

1 Avocado, skinned and mashed.

½ oz. lime juice

¼ red pepper, chopped.

1/8 red onion, chopped.

3 Tbsp. capers.

1/3 cup canola or vegetable oil.

Large pinch each of salt and pepper.

Directions:

1. Brown off the red onion and red pepper in a pan with 1 oz. of oil until the onion becomes translucent
2. Mash the avocado and combine with lime juice, mix until well blended.
3. Combine avocado mixture, vegetable oil, vegetables and spices, stir until uniform in appearance.
4. Pour over or mix into cooked pasta, top with capers and serve.