Sunday, March 02, 2008

Shrimp & Avocado Fettucine

Another hit from Heidi's Tasty Sensations. I haven't had a disappointment yet. And I'm looking forward to your cookbook Heidi!

½ pound dried fettuccine (boiled until al dente)

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

3 Tbls olive oil1 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.


  © Blogger templates Newspaper III by 2008

Back to TOP