Shrimp and Avocado Fettuccine

Recipe by Kathy

Inspired by a recipe from the Creme de Colorado cookbook.

Top Review by ShortOrderChef

This was very tasty, and easy to make. I used fresh basil instead of parsley, marsala instead of vermouth, and farfalle instead of fettuccini, because that's what I had at home. I also left out the red pepper flakes, because we don't like the spiciness. Will definitely make this again.

Ingredients Nutrition


  1. Cook fettuccine and keep warm.
  2. In a large skilled, heat 1 tablespoon butter over medium-high heat. Add garlic and cook 1 minute.
  3. Add parsley, shrimp, and vermouth. Cook 2 minutes, stirring constantly until shrimp is pink. Don't overcook! Transfer to a small bowl.
  4. In same skillet, heat 3 tablespoons butter until melted. Reduce heat to low and add cream, parmesan, and red pepper flakes. Cook 3 minutes, stirring constantly, until cheese melts and sauce is smooth. Stir in salt and pepper.
  5. Serve: Place fettuccine is a service dish; add shrimp then top with avocado. Toss gently.

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