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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Units: US | Metric
- 4 large ripe tomatoes, cored
- 8 ounces fettuccine
- salt, for pasta water
- 2 tablespoons extra virgin olive oil, plus extra for pasta
- 1 lb medium shrimp, peeled and deveined
- 1 tsp.crushed red pepper flakes
- 1 teaspoon salt
- 1/2 tsp.freshly ground black pepper
- 2 tsp.minced garlic
- 2 large ripe tomatoes, cored, seeded and cut into 1/2-inch dice
- 1/4 cup silver tequila
- 2 ripe fresh california avocados, halved, seeded, peeled and cut into 1/2 dice
- 1 bunch basil, cut into thin strips
- 2 tablespoons.unsalted butter, cold
- salt, to taste
- fresh ground black pepper, to taste
- parmesan cheese, for sprinkling (optional)
- 1.Puree the whole tomatoes in a blender until smooth, adding a small amount of water, if necessary; reserve.
- 2Fill a large stockpot with water and bring to a boil.
- 3Add the pasta and salt to the pot; cook until al dente, about 8 minutes.
- 4Drain in a colander and toss with a little olive oil to prevent sticking.
- 5Meanwhile, heat olive oil in a large skillet over medium-high heat.
- 6Add the shrimp, crushed red pepper, salt and pepper and sauté the shrimp for 1 minute on each side.
- 7Add the garlic and sauté for an additional 30 seconds.
- 8Remove skillet from heat and add the diced tomatoes and tequila.
- 9Return skillet to heat and continue to sauté for 3 minutes, stirring constantly. (Be careful as pan might flame.)
- 10Stir in half the diced avocado and half the basil.
- 11Transfer shrimp mixture to a platter using a slotted spoon, leaving liquid in the skillet.
- 12Add the reserved tomato puree to the skillet, bring to a boil, lower heat, and simmer until the mixture is reduced by about one-third.
- 13Add the butter, stirring until it is melted.
- 14Then, add the remaining diced avocado and basil.
- 15Taste and add salt and pepper as needed.
- 16Toss finished sauce with cooked pasta until thoroughly combined.
- 17Top with shrimp mixture and serve immediately.
- 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.
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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
- Total Fat 101.0 g
- Saturated Fat 15.8 g
- Cholesterol 882.7 mg
- Sodium 3149.6 mg
- Total Carbohydrate 279.0 g
- Dietary Fiber 46.6 g
- Sugars 35.2 g
- Protein 148.6 g
The following items or measurements are not included:
red pepper flakes
ground black pepper