Pasta With Tequila, Avocado And Shrimp

Recipe Ingredients

8 teaspoons	40ml	Tomatoes - cored and seeded (large)
2 teaspoons	10ml	Coarse salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 lb	454g / 16oz	Fettuccine
1 lb	454g / 16oz	Medium shrimp - peeled and deveined
1 teaspoon	5ml	Crushed red pepper flakes
8 tablespoons	120ml	Unsalted butter - (1 stick) - cold
1/2 cup	118ml	Tequila
1		Avocado - seed removed, peeled and diced
1		Cilantro - chopped

Recipe Instructions

Puree tomatoes in a blender until smooth, adding a tablespoon or 2 of water if dry. Reserve.

Fill a large stockpot with water and bring to a rolling boil. Add salt and pasta and cook until al dente, about 8 minutes. Drain in a colander.

Melt 4 tablespoons of butter in a large skillet over high heat. Saute shrimp with salt, pepper and red pepper flakes until pink orange, about 1 minute per side. Add tequila and flambe. With a slotted spoon, transfer shrimp to a platter, leaving butter in pan.

Add reserved tomato puree, bring to a boil and cook until reduced by about one third. Adjust seasonings to taste.

Break apart remaining butter into small pieces and stir into sauce along with shrimp. Once smooth, remove from heat, and ladle over bowls of warm fettuccine. Garnish with avocado and chopped cilantro. Serve immediately.

This recipe yields 4 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6330 broadcast 12-03 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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