Tequila-Spiked Fettuccine with Shrimp and California Avocado

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Total Time: 30 min

Cook Time:

Nutrition Facts

Nutrition information
per serving

Calories 513
Total Fat 26g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 181mg
Sodium 976mg
Total Carbs 48.5g
Dietary Fiber 6g
Total Sugars 0g
Protein 28g
Potassium 0mg
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Basil pasta recipes are delicious, and this shrimp and California Avocado fettuccine by Chef Mary Sue Milliken is infused with fresh basil, tomatoes, red pepper flakes and more. And it is spiked with tequila!

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Serves: 4

4 large, ripe tomatoes, cored 1/2 lb. fettuccine Salt, for pasta water 2 Tbsp. extra virgin olive oil, plus extra for pasta 1 lb. medium domestic shrimp, peeled and deveined 1 tsp. crushed red pepper flakes 1 tsp. salt 1/2 tsp. freshly ground black pepper 2 tsp. minced garlic 2 large, ripe tomatoes, cored, seeded and cut into ½-inch dice 1/4 cup Silver Tequila 2 ripe Fresh California Avocados, halved, seeded, peeled and cut in ½-inch dice 1 bunch basil, cut into thin strips 2 Tbsp. unsalted butter, cold As needed Salt and freshly ground black pepper, to taste
  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. Add the pasta and salt to the pot. Cook until al dente, about 8 minutes. Drain in a colander and toss with a little olive oil to prevent sticking.
  3. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the shrimp, crushed red pepper, salt and pepper and sauté the shrimp for 1 minute on each side. Add the garlic and sauté for an additional
    30 seconds.
  4. Remove skillet from heat and add the diced tomatoes and tequila. Return skillet to heat and continue to sauté for 3 minutes, stirring constantly. (Be careful as pan might flame.)
  5. Stir in half the diced avocado and half the basil. Transfer shrimp mixture to a platter using a slotted spoon, leaving liquid in the skillet.
  6. 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. Add the butter, stirring until it is melted. Then, add the remaining diced avocado and basil. Taste and add salt and pepper as needed. Toss finished sauce with cooked pasta until thoroughly combined.
  7. To serve, divide pasta mixture onto individual entrée plates or into shallow pasta bowls. Top with shrimp mixture and serve immediately.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

There are hundreds of avocado varieties grown in California, and to avoid injury you should never cut an avocado while holding it your hand.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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