Tequila-Spiked Pasta

1. 1

   In a blender, puree whole tomatoes until smooth, adding a small amounto f water if necessaary.

2. 2

   Reserve.

3. 3

   Fill a stock pot with water and bring to a boil.

4. 4

   Add pasta and salt to the pot.

5. 5

   Cook until al dente, about eight minutes.

6. 6

   Drain in a colander and toss with a little olive oil to prevent sticking.

7. 7

   Meanwhile in a large skillet, heat olive oil over medium-high heat.

8. 8

   Add shrimp, red pepper flakes, salt and pepper and saute shrimp for one minute on each side.

9. 9

   Add garlic and saute for an additional 30 seconds.

10. 10

    Remove skillet from heat and add diced tomatoes and tequila.

11. 11

    Return skillet to heat and continue to saute for three minutes, stirring constantly.

12. 12

    (Be careful as pan might flame).

13. 13

    Stir in half the diced avocado and half the basil.

14. 14

    Transfer shrimp mixture to a platter using a slotted spoon, leaving liquid in the skillet.

15. 15

    Add reserved tomato puree to skillet, bring to a boil, reduce heat, and simmer until mixture is reduced by about one-third.

16. 16

    Add butter, stirring until it is melted.

17. 17

    Then add remaining diced avocado and basil.

18. 18

    Taste and add salt and pepper as needed.

19. 19

    Toss finished sauce with cooled pasta until thoroughly combined.

20. 20

    To serve, divide pasta mixture among individual entree plates or shallow pasta bowls.

21. 21

    Top with shrimp mixture and serve immediately.

* Per serving · 4 servings · Values may vary.