Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea Servings -cheese
1 T Butter pn Of crushed red pepper flakes
1 t Minced garlic 1/4 t Salt
2 T Minced fresh parsley 1/8 t Freshly ground black pepper
1/2 lb Shrimp, peeled and deveined 9 ea Ounces fettucine, cooked al
2 T Dry vermouth or white wine -dente and drained
3 T Butter 1 ea Avocado, peeled, pitted and
1/2 c Heavy cream -cubed
1/4 c Freshly grated Parmesan

In large skillet, heat 1 Tbsp butter over medium-high heat; add minced
garlic and cook for 1 minute. Add parsley, shrimp and vermouth and
cook for 2 minutes, stirring constantly, until shrimp turn pink. Do
not overcook. Transfer shrimp mixture to small bowl. In same
skillet, heat 3 Tbsp butter until melted. Reduce heat to low and add
cream, Parmesan and red pepper flakes; cook for 3 minutes, stirring
constantly, until cheese melts and sauce is smooth. Stir in salt and
pepper. To serve, place warm fettucine in serving dish, add shrimp
mixture and avocado and toss gently to coat thoroughly. Creme de
Colorado Cookbook (1987) From the collection of Jim Vorheis

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