Pasta With Tequila Avocado And Shrimp Recipes

AVOCADO, SHRIMP, AND TEQUILA FETTUCCINE

Steps:

• Bring a large pot of water to a boil. Salt the water and add pasta. Cook until al dente. Drain.
• In a large pan, heat olive oil and 1 tablespoon butter over medium-high heat. Season shrimp with salt and pepper and sprinkle with cumin and paprika. Add shrimp to pan. Cook until pink on bottom and flip over. As soon as you get them flipped, add shallots and garlic. Then add tequila and carefully tilt the pan to ignite the tequila (if you have a gas stove). The flames can go pretty high so make sure your face is nowhere near the pan! Note: it's not necessary to light the tequila. Most of the alcohol will still burn off and it will taste pretty much the same.
• Remove shrimp and set aside. Add chicken broth and simmer until reduced in half.
• Add heavy cream, lime zest, and red pepper flakes and simmer 1 minute. Season sauce to taste with salt and pepper.
• Add tomato and 2 tablespoons butter. Turn heat off, stir to incorporate the butter and add fettuccine and shrimp to pan. Toss to coat fettuccine.
• Divide into serving bowls and top with avocado and cilantro.

TEQUILA SHRIMP

Steps:

• Melt butter in a large skillet over medium heat. Saute garlic until light brown. Place shrimp in the pan, and cook for 3 minutes.
• Pour in tequila, and season with cilantro, salt, and pepper. Cook for 2 more minutes.

PASTA WITH TOMATO, AVOCADO, AND SHRIMP

Steps:

• Combine all ingredients except pasta in a large bowl.
• Toss with the olive oil.
• Salt and pepper to taste.
• Set aside let rest at room temperature until you fix the pasta.
• When pasta is ready, toss with the sauce and serve immediately.
• Serve with your favorite wine.

TEQUILA-SPIKED FETTUCCINE WITH SHRIMP AND CALIFORNIA AVOCADO

Steps:

• .Puree the whole tomatoes in a blender until smooth, adding a small amount of water, if necessary; reserve.
• Fill a large stockpot with water and bring to a boil.
• Add the pasta and salt to the pot; cook until al dente, about 8 minutes.
• Drain in a colander and toss with a little olive oil to prevent sticking.
• Meanwhile, heat olive oil in a large skillet over medium-high heat.
• Add the shrimp, crushed red pepper, salt and pepper and sauté the shrimp for 1 minute on each side.
• Add the garlic and sauté for an additional 30 seconds.
• Remove skillet from heat and add the diced tomatoes and tequila.
• Return skillet to heat and continue to sauté for 3 minutes, stirring constantly. (Be careful as pan might flame.)
• Stir in half the diced avocado and half the basil.
• Transfer shrimp mixture to a platter using a slotted spoon, leaving liquid in the skillet.
• 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.
• Add the butter, stirring until it is melted.
• Then, add the remaining diced avocado and basil.
• Taste and add salt and pepper as needed.
• Toss finished sauce with cooked pasta until thoroughly combined.
• Top with shrimp mixture and serve immediately.
• *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.