Cut the avocado in half, remove the pit and peel. Dice into 1cm cubes and mix with squeezed lemon juice in a bowl. Chop and mash the basil. Mince the garlic and halve the chili peppers, removing seeds.

Clean the shrimp by removing the vein, rinse under water, and pat dry with paper towels.

Boil water in a pot, add salt, and cook spaghetti 1 minute less than the package instructions. Reserve 4 tbsp of pasta water and drain the spaghetti.

Heat olive oil, garlic, and chili peppers in a pan over low heat until fragrant. Increase to medium heat, add shrimp, and cook until they change color. Add pasta water and salt, mixing well.

Add the spaghetti, lemon zest, avocado with lemon juice, and mashed basil to the pan. Stir quickly to combine.