Thursday, March 6, 2008

Shrimp and Avocado Fettucini

½ pound dried fettuccine (boiled until al dente)

In large sauce pan stir until mixed, and shrimp is warmed:

3 Tbls olive oil
1 lb. Shrimp peeled and de-veined (I use frozen cocktail shrimp)
3 Tbls chopped fresh parsley
3 cloves garlic, minced
½ red or green jalapeno chili pepper, seeded and minced (wear rubber gloves)
¼ cup dry white wine
1 1/2 cups heavy cream
2 avocados, halved pitted and diced
1 cup grated parmesan cheese (fresh)
4 Tbls. fresh cilantro chopped
1to 2 tsp. fresh lime juice
salt and pepper to taste

Mix sauce with pasta and serve warm with garlic bread.

1 comment:

Scrap Happy said...

This is excellent, though I would probably eliminate the wine next time - great for St. Patty's Day - - it's GREEN!