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1
In a blender, puree whole tomatoes until smooth, adding a small amounto f water if necessaary.
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2
Reserve.
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3
Fill a stock pot with water and bring to a boil.
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4
Add pasta and salt to the pot.
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5
Cook until al dente, about eight minutes.
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6
Drain in a colander and toss with a little olive oil to prevent sticking.
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7
Meanwhile in a large skillet, heat olive oil over medium-high heat.
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8
Add shrimp, red pepper flakes, salt and pepper and saute shrimp for one minute on each side.
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9
Add garlic and saute for an additional 30 seconds.
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10
Remove skillet from heat and add diced tomatoes and tequila.
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11
Return skillet to heat and continue to saute for three minutes, stirring constantly.
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12
(Be careful as pan might flame).
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13
Stir in half the diced avocado and half the basil.
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14
Transfer shrimp mixture to a platter using a slotted spoon, leaving liquid in the skillet.
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15
Add reserved tomato puree to skillet, bring to a boil, reduce heat, and simmer until mixture is reduced by about one-third.
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16
Add butter, stirring until it is melted.
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17
Then add remaining diced avocado and basil.
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18
Taste and add salt and pepper as needed.
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19
Toss finished sauce with cooled pasta until thoroughly combined.
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20
To serve, divide pasta mixture among individual entree plates or shallow pasta bowls.
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21
Top with shrimp mixture and serve immediately.
