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