Recipe for Avocado And Shrimp Fettucine


4 each servings
1 tablespoon butter
1 teaspoon minced garlic
2 tablespoon minced fresh parsley
1/2 lb shrimp, peeled and deveined
2 tablespoon dry vermouth or white wine
3 tablespoon butter
1/2 cup heavy cream
1/4 cup freshly grated parmesan cheese
1 pinch of crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
9 each ounces fettucine, cooked al dente a; nd 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.

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