Shrimp And Avocado Fettuccine Recipes

SHRIMP AND AVOCADO-CREAM PASTA

Steps:

• Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Set aside. Cook pasta according to package directions. Drain, reserving 2 tablespoons of the pasta cooking water; set aside.
• Meanwhile, in a food processor combine 1/4 cup of the spinach, the basil, avocado, half-and-half, salt, and black pepper. Cover and process until smooth. Set aside.
• Coat a large nonstick skillet with cooking spray. Heat skillet over medium heat. Add sweet pepper; cook 3 minutes. Add shrimp; cook 2 to 3 minutes more or until the shrimp are opaque. Stir in the pureed spinach mixture and the reserved pasta water; heat through. Remove from the heat. Add the remaining 1 cup spinach, the tomatoes, and the cooked pasta; toss to combine. Sprinkle with Parmesan cheese. Serve immediately.

SHRIMP & AVOCADO PASTA

Steps:

• Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado in the bowl of a food processor. Add the Parmesan and lemon juice to the food processor bowl. Pulse the mixture for 1 to 2 minutes while streaming in 2 tablespoons of the olive oil until smooth and creamy. Scrape down the sides of the food processor bowl with a spatula as needed. Season the sauce with salt and pepper. Set the avocado mixture aside.
• Bring a large pot of water to boil. Add the linguine and cook according to the package directions. Once the pasta is al dente, drain and set aside.
• Add the butter and remaining 2 tablespoons olive oil to a large skillet over medium heat. Add the garlic and cook for 30 seconds. Add the shrimp and cook until they are pink and cooked through, about 2 minutes per side. Add the scallions and red pepper flakes and stir to combine. Add the cooked pasta and the avocado-Parmesan sauce to the shrimp mixture and toss to combine using a pair of kitchen tongs. The pasta should be evenly coated with the avocado-Parmesan mixture. Taste and adjust seasoning as needed.
• Serve immediately, with more Parmesan if desired.

SHRIMP FETTUCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp in butter for 4 minutes or until shrimp turn pink. Add the parsley, garlic, lemon juice, broth, salt and pepper. Cook and stir for 2 minutes or until garlic is tender. Drain fettuccine; top with shrimp mixture.

SHRIMP AND AVOCADO FETTUCCINE

Steps:

• Cook fettuccine and keep warm.
• In a large skilled, heat 1 tablespoon butter over medium-high heat. Add garlic and cook 1 minute.
• Add parsley, shrimp, and vermouth. Cook 2 minutes, stirring constantly until shrimp is pink. Don't overcook! Transfer to a small bowl.
• 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.
• Serve: Place fettuccine is a service dish; add shrimp then top with avocado. Toss gently.

PASTA WITH TEQUILA, AVOCADO AND SHRIMP

Steps:

• Puree tomatoes in a blender until smooth, adding a tablespoon or 2 of water if dry. Reserve.
• Fill a large stockpot with water and bring to a rolling boil. Add salt and pasta and cook until al dente, about 8 minutes. Drain in a colander.
• Melt 4 tablespoons of butter in a large skillet over high heat. Saute shrimp with salt, pepper and red pepper flakes until pinkorange, about 1 minute per side. Add tequila and flambe. With a slotted spoon, transfer shrimp to a platter, leaving butter in pan.
• Add reserved tomato puree, bring to a boil and cook until reduced by about one third. Adjust seasonings to taste.
• Break apart remaining butter into small pieces and stir into sauce along with shrimp. Once smooth, remove from heat, and ladle over bowls of warm fettuccine. Garnish with avocado and chopped cilantro. Serve immediately.

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.