Shrimp and Avocado Fettuccine |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Inspired by a recipe from the Creme de Colorado cookbook. Ingredients:
1 tablespoon butter |
1 teaspoon minced garlic |
2 tablespoons minced fresh parsley |
1/2 lb raw shrimp, peeled and deveined |
2 tablespoons dry vermouth or 2 tablespoons white wine |
3 tablespoons butter |
1/2 cup heavy cream |
1/4 cup parmesan cheese |
1 pinch crushed red pepper flakes |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
9 ounces fettuccine pasta |
1 avocado, peeled, pitted, cubed |
Directions:
1. Cook fettuccine and keep warm.
2. In a large skilled, heat 1 tablespoon butter over medium-high heat. Add garlic and cook 1 minute.
3. Add parsley, shrimp, and vermouth. Cook 2 minutes, stirring constantly until shrimp is pink. Don't overcook! Transfer to a small bowl.
4. In same skillet, heat 3 tablespoons butter until melted. Reduce heat to low and add cream, parmesan, and red pepper flakes. Cook 3 minutes, stirring constantly, until cheese melts and sauce is smooth. Stir in salt and pepper.
5. Serve: Place fettuccine is a service dish; add shrimp then top with avocado. Toss gently.
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