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    You are in: Home / Recipes / Tequila-Spiked Fettuccine With Shrimp and California Avocado Recipe
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    Tequila-Spiked Fettuccine With Shrimp and California Avocado

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Manami's Note:

    This recipe was created by the "Too Hot Tamales", Mary Sue Milliken and Susan Feniger for the California Avocado Commission. Without a lot of effort, you can add that creamy texture and delicious flavor we love so much to a variety of foods, including burgers, salads and sandwiches. ;)

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    Ingredients:

    Yield:

    Platter

    Units: US | Metric

    Directions:

    1. 1
      .Puree the whole tomatoes in a blender until smooth, adding a small amount of water, if necessary; reserve.
    2. 2
      Fill a large stockpot with water and bring to a boil.
    3. 3
      Add the pasta and salt to the pot; cook until al dente, about 8 minutes.
    4. 4
      Drain in a colander and toss with a little olive oil to prevent sticking.
    5. 5
      Meanwhile, heat olive oil in a large skillet over medium-high heat.
    6. 6
      Add the shrimp, crushed red pepper, salt and pepper and sauté the shrimp for 1 minute on each side.
    7. 7
      Add the garlic and sauté for an additional 30 seconds.
    8. 8
      Remove skillet from heat and add the diced tomatoes and tequila.
    9. 9
      Return skillet to heat and continue to sauté for 3 minutes, stirring constantly. (Be careful as pan might flame.)
    10. 10
      Stir in half the diced avocado and half the basil.
    11. 11
      Transfer shrimp mixture to a platter using a slotted spoon, leaving liquid in the skillet.
    12. 12
      Add the reserved tomato puree to the skillet, bring to a boil, lower heat, and simmer until the mixture is reduced by about one-third.
    13. 13
      Add the butter, stirring until it is melted.
    14. 14
      Then, add the remaining diced avocado and basil.
    15. 15
      Taste and add salt and pepper as needed.
    16. 16
      Toss finished sauce with cooked pasta until thoroughly combined.
    17. 17
      Top with shrimp mixture and serve immediately.
    18. 18
      *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

    Ratings & Reviews:

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    Nutritional Facts for Tequila-Spiked Fettuccine With Shrimp and California Avocado

    Serving Size: 1 (2205 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2549.4
     
    Calories from Fat 909
    35%
    Total Fat 101.0 g
    155%
    Saturated Fat 15.8 g
    79%
    Cholesterol 882.7 mg
    294%
    Sodium 3149.6 mg
    131%
    Total Carbohydrate 279.0 g
    93%
    Dietary Fiber 46.6 g
    186%
    Sugars 35.2 g
    140%
    Protein 148.6 g
    297%

    The following items or measurements are not included:

    red pepper flakes

    ground black pepper

    tequila

    basil

    butter

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