Avocado and shrimp fettucine
1 servings
Ingredients
| Quantity | 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 |
Directions
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