Pasta with Tequila, Avocado and Shrimp Recipe

Name: Pasta with Tequila, Avocado and Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large tomatoes, cored and seeded; 2 teaspoons coarse salt; 1/2 teaspoon freshly ground black pepper; 1 pound fettuccine; 1 pound medium shrimp, peeled and deveined; 1 teaspoon crushed red pepper flakes; 8 tablespoons (1 stick) unsalted butter, cold; 1/2 cup tequila; 1 avocado, seed removed, peeled and diced; 1 bunch cilantro, chopped

Servings: persons

8 large tomatoes, cored and seeded
2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
1 pound fettuccine
1 pound medium shrimp, peeled and deveined
1 teaspoon crushed red pepper flakes
8 tablespoons (1 stick) unsalted butter, cold
1/2 cup tequila
1 avocado, seed removed, peeled and diced
1 bunch cilantro, chopped

1
Puree tomatoes in a blender until smooth, adding a tablespoon or 2 of water if dry.
2
Reserve.
3
Fill a large stockpot with water and bring to a rolling boil.
4
Add salt and pasta and cook until al dente, about 8 minutes.
5
Drain in a colander.
6
Melt 4 tablespoons of butter in a large skillet over high heat.
7
Saute shrimp with salt, pepper and red pepper flakes until pinkorange, about 1 minute per side.
8
Add tequila and flambe.
9
With a slotted spoon, transfer shrimp to a platter, leaving butter in pan.
10
Add reserved tomato puree, bring to a boil and cook until reduced by about one third.
11
Adjust seasonings to taste.
12
Break apart remaining butter into small pieces and stir into sauce along with shrimp.
13
Once smooth, remove from heat, and ladle over bowls of warm fettuccine.
14
Garnish with avocado and chopped cilantro.
15
Serve immediately.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 large tomatoes, cored and seeded, 2 teaspoons coarse salt, 1/2 teaspoon freshly ground black pepper, 1 pound fettuccine, and more.

Yes, Pasta with Tequila, Avocado and Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta with Tequila, Avocado and Shrimp

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