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Fusilli with curried spiced prawns and avocado cream


  • 200g fusilli (Di Martino)
  • 12 peeled king prawns
  • 3 cloves garlic
  • 3 spring onions
  • 3/4 ripe avocado
  • 1 tbsp curry powder
  • 1 red chilli
  • 1 tbsp chopped coriander
  • 1/4 glass white wine
  • 3/4 cup cream (Benna)
  • knob butter (President)


Chop the garlic, chilli and spring onion to sauté in butter with the curry powder. Once the vegetables are cooked add the chopped prawns and toss and pour in the wine. Simmer for a few seconds and pour in the cream, dice the avocado and add to the cream and simmer until sauce is thickened. Boil the pasta and add to the sauce, add also the coriander, season and serve.

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