directions
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1
Make linguine and set aside
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2
In large skillet, heat 2 tablespoons butter over medium-high heat
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3
Add minced garlic and cook for 1 minute
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4
Add parsley, shrimp and vermouth and cook for 2 minutes, stirring constantly, until shrimp turn pink
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5
Do not overcook
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6
Transfer shrimp mixture to small bowl
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7
In the same skillet, heat 4 more tablespoons butter until melted
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8
Reduce heat to low and add cream, Parmesan and red pepper flakes
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9
Cook for 3 minutes, stirring constantly, until cheese melts and sauce is smooth
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10
Stir in salt and pepper to taste
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11
Meanwhile, cook linguine until al dente, drain, and transfer to a heated serving bowl
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12
Add cream sauce, shrimp mixture, and avocado and toss gently to coat thoroughly.
AVOCADO AND SHRIMP FETTUCINE
ingredients
- 1 full load of pasta dough made into linguine
- 6 tablespoon butter or margarine
- 2 teaspoons minced garlic
- 1/2 cup minced fresh parsley
- 1 pound shrimp, peeled and deveined
- 1/2 cup dry vermouth or white wine
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- pinch of crushed red pepper flakes
- salt and freshly ground black pepper to taste
- 2 medium avocados, peeled, pitted and cubed