4 large, ripe tomatoes, cored

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1/2 lb. fettuccine

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Salt, for pasta water

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2 Tbsp. extra virgin olive oil, plus extra for pasta

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1 lb. medium domestic shrimp, peeled and deveined

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1 tsp. crushed red pepper flakes

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1 tsp. salt

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1/2 tsp. freshly ground black pepper

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2 tsp. minced garlic

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2 large, ripe tomatoes, cored, seeded and cut into ½-inch dice

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1/4 cup Silver Tequila

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2 ripe Fresh California Avocados, halved, seeded, peeled and cut in ½-inch dice

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1 bunch basil, cut into thin strips

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2 Tbsp. unsalted butter, cold

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As needed Salt and freshly ground black pepper, to taste

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.