Avocado and shrimp fettucine

Yield: 1 servings

Measure Ingredient
4 eaches Servings
1 tablespoon Butter
1 teaspoon Minced garlic
2 tablespoons Minced fresh parsley
½ pounds Shrimp, peeled and deveined
2 tablespoons Dry vermouth or white wine
3 tablespoons Butter
½ cup Heavy cream
¼ cup Freshly grated Parmesan cheese
pinch Of crushed red pepper flakes
¼ teaspoon Salt
⅛ teaspoon Freshly ground black pepper
9 eaches Ounces fettucine, cooked al dente and drained
1 each Avocado, peeled, pitted and cubed

In large skillet, heat 1 Tbsp butter over medium-high heat; add minced garlic and cook for 1 minute. Add parsley, shrimp and vermouth and cook for 2 minutes, stirring constantly, until shrimp turn pink. Do not overcook. Transfer shrimp mixture to small bowl. In same skillet, heat 3 Tbsp butter until melted. Reduce heat to low and add cream, Parmesan and red pepper flakes; cook for 3 minutes, stirring constantly, until cheese melts and sauce is smooth. Stir in salt and pepper. To serve, place warm fettucine in serving dish, add shrimp mixture and avocado and toss gently to coat thoroughly. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

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