Katie's Avocado and Shrimp Fettuccine
Erika
ingredients
- 1 tbsp butter
- 1 tsp minced garlic
- 2 tbsp minced fresh parsley
- 1/2 lb shrimp, peeled and deveined
- 2 tbsp dry vermouth or white wine
- 3 tbsp butter
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- Pinch of crushed red pepper flakes
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
- 9 ounces fettucine, cooked al dente and drained
- 1 avocado, peeled, pitted, and cubed
directions
- 1
4 SERVINGS
- 2
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 turns pink. Do not overcook. Transfer shrimp mixture to small bowl.
- 3
In same skilled, 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.
- 4
To serve. place warm fettuccine, in serving dish, add shrimp mixture and avocado and toss gently to coat thoroughly.
- 5
Undoubtedly, a gastronomic treat!
Source: Katie Cordes
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