9.24.2007

Shrimp & Avocado Fettucine

***I've had LOTS of requests for this easy and better-than-restaurant quality pasta dish***
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.

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