Tequila-Spiked Fettuccine With Shrimp and Californi

Name: Tequila-Spiked Fettuccine With Shrimp and California Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large ripe tomatoes, cored; 8 ounces fettuccine; salt, for pasta water; 2 tablespoons extra virgin olive oil, plus extra for pasta; 1 lb medium shrimp, peeled and deveined; 1 tsp.crushed red pepper flakes; 1 teaspoon salt; ½ tsp.freshly ground black pepper; 2 tsp.minced garlic; 2 large ripe tomatoes, cored, seeded and cut into 1/2-inch dice; ¼ cup silver tequila; 2 ripe fresh california avocados, halved, seeded, peeled and cut into 1/2 dice; 1 bunch basil, cut into thin strips; 2 tablespoons.unsalted butter, cold; salt, to taste; fresh ground black pepper, to taste; parmesan cheese, for sprinkling (optional)

Servings: persons

4 large ripe tomatoes, cored
8 ounces fettuccine
salt, for pasta water
2 tablespoons extra virgin olive oil, plus extra for pasta
1 lb medium shrimp, peeled and deveined
1 tsp.crushed red pepper flakes
1 teaspoon salt
½ tsp.freshly ground black pepper
2 tsp.minced garlic
2 large ripe tomatoes, cored, seeded and cut into 1/2-inch dice
¼ cup silver tequila
2 ripe fresh california avocados, halved, seeded, peeled and cut into 1/2 dice
1 bunch basil, cut into thin strips
2 tablespoons.unsalted butter, cold
salt, to taste
fresh ground black pepper, to taste
parmesan cheese, for sprinkling (optional)

1
.Puree the whole tomatoes in a blender until smooth, adding a small amount of water, if necessary; reserve.
2
Fill a large stockpot with water and bring to a boil.
3
Add the pasta and salt to the pot; cook until al dente, about 8 minutes.
4
Drain in a colander and toss with a little olive oil to prevent sticking.
5
Meanwhile, heat olive oil in a large skillet over medium-high heat.
6
Add the shrimp, crushed red pepper, salt and pepper and saute the shrimp for 1 minute on each side.
7
Add the garlic and saute for an additional 30 seconds.
8
Remove skillet from heat and add the diced tomatoes and tequila.
9
Return skillet to heat and continue to saute for 3 minutes, stirring constantly.
10
(Be careful as pan might flame.)
11
Stir in half the diced avocado and half the basil.
12
Transfer shrimp mixture to a platter using a slotted spoon, leaving liquid in the skillet.
13
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.
14
Add the butter, stirring until it is melted.
15
Then, add the remaining diced avocado and basil.
16
Taste and add salt and pepper as needed.
17
Toss finished sauce with cooked pasta until thoroughly combined.
18
Top with shrimp mixture and serve immediately.
19
*Large avocados are recommended for this recipe.
20
A large avocado averages about 8 ounces.
21
If using smaller or larger size avocados adjust the quantity accordingly.

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 4 large ripe tomatoes, cored, 8 ounces fettuccine, salt, for pasta water, 2 tablespoons extra virgin olive oil, plus extra for pasta, and more.

Yes, Tequila-Spiked Fettuccine With Shrimp and California Avocado 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.

That's it — enjoy your meal!

Tequila-Spiked Fettuccine With Shrimp and California Avocado

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions