Shrimp and Avocado Fettuccine

Inspired by a recipe from the Creme de Colorado cookbook.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  tablespoon butter
• 1  teaspoon  minced garlic
• 2  tablespoons  minced fresh parsley
• 1⁄2 lb raw shrimp, peeled and deveined
• 2  tablespoons dry vermouth or 2  tablespoons white wine
• 3  tablespoons butter
• 1⁄2 cup heavy cream
• 1⁄4 cup parmesan cheese
• 1  pinch crushed red pepper flakes
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper
• 9  ounces fettuccine pasta
• 1  avocado, peeled, pitted, cubed

Directions

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.