Lemon-Avocado Spaghetti With Shrimp From 'Pasta Modern'

1. 1

   In a skillet large enough to hold the pasta, combine the onions and wine over medium heat and simmer until the onions are soft, about 10 minutes. Add the shrimp and raise the heat to high to evaporate any remaining wine; cook until the onions are caramelized and the shrimp are cooked, about 5 minutes. Off the heat, add 1 tablespoon oil and salt to taste.

2. 2

   Boil the pasta in salted water until it is al dente. Drain and toss with the onions.

3. 3

   Meanwhile, peel and pit the avocado and puree it with the lemon juice, in a blender or small food processor until very smooth. Stir the mixture into the pasta and add half the lemon zest until well combined; re-season the dish with salt, if needed. Top the pasta with the remaining zest and pepper.

* Per serving · 4 servings · Values may vary.