Avocado and Shrimp Fettucine
4 servings
1 TBL butter
1 tsp minced garlic
2 TBL minced fresh parsley
1/2 lb shrimp, peeled and deveined
2 TBL dry vermouth or white wine
3 TBL butter
1/2 cup heavey cream
1/4 cup freshly grated parmesan cheese
1/4 to 1/2 crushed red pepper flakes
1/4 tsp salt
1/4 tsp freshly ground black pepper
9 oz fettuccine, cooked al dente and drained
1 avocado, peeled, pitted and cubed
In a large skillet, heat 1 TBL of butter over meduim-high heat; add minced garlic and cook 1 minute. Add parsley, shrimp and wine 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 TBL 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 fettuccine in a serving dish, add shrimp mixture, stiring to combine. Add cream mixture, mix well. Add cubed avocado and toss gentle to coat throughly.
