12/20/2017 Avocado and Shrimp Fettuccine

Avocado and Shrimp Fettuccine

Recipe Courtesy of Cindy Schumacher

1 Tbsp. butter
1 tsp. minced garlic
2 Tbsp. minced fresh parsley
1lb shrimp, peeled and deveined
2 Tbsp. dry vermouth or white wine
3 Tbsp. butter
½ cup heavy cream
¼ cup freshly grated Parmesan cheese
½ tsp. crushed red pepper flakes
½ tsp. salt
½ tsp. freshly ground black pepper
9 oz. fettucine, cooked al dente and drained
1 avocado, peeled, pitted, and cubed
1 tomato seeded and diced

In a 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 to a 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, avocado, and tomato. Toss gently to coat thoroughly.