Fettuccine with Shrimp,
Source of Recipe
Williams-Sonoma Kitchen Library - "Shellfish"
Recipe Introduction
Fettuccine with Shrimp, Parmesan and Avocado.....
serves 6
List of Ingredients
1-1/2 lb dried fettuccine
3 tablespoons olive oil
1 lb large shrimp (prawns), peeled and deveined
3 tablespoons chopped fresh parsley
3 cloves garlic, minced
1/2 fresh red or green jalapeno chili pepper, seeded and minced
1/4 cup dry white wine
1-1/2 cups heavy (double) cream
2 avocados, halved, pitted, peeled, and cut into 1/2-inch dice
1 cup freshly grated Parmesan cheese
4 tablespoons chopped fresh cilantro (fresh coriander)
1-2 teaspoons fresh lime juice
salt and freshly ground pepper
Recipe
Fill a large pot three-fourths full of salted water and bring to a boil. Add the pasta and cook until al dente, 10-12 minutes, or according to the timing on the package.
Meanwhile, in a frying pan over medium heat, warm the olive oil. Add the shrimp and cook, stirring, until pink and curled slightly, 1-1/2 minutes. Add the parsley, garlic and chili pepper and cook, stirring, for 30 seconds.
Raise the head to high, add the wine and cook until reduced by half, about 30 seconds. Add the cream and cook until reduced by one-fourth, about 1 minute. Remove from the heat and add the avocado, Parmesan cheese, cilantro, lime juice and salt and pepper to taste.
When the pasta is done, drain and transfer to a warmed platter. Pour the sauce over the top, toss well and serve.
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