Avocado and Shrimp Fettucine

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.