Pasta With Tequila Avocado And Shrimp Recipes
PASTA WITH TOMATO, AVOCADO, AND SHRIMP
This features an "uncooked" sauce, but the pasta will warm it a bit. Sauce the pasta as soon as it is cooked and serve it immediately.
Provided by Clifford Boren
Categories < 60 Mins
Time 32m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except pasta in a large bowl.
- Toss with the olive oil.
- Salt and pepper to taste.
- Set aside let rest at room temperature until you fix the pasta.
- When pasta is ready, toss with the sauce and serve immediately.
- Serve with your favorite wine.
Nutrition Facts : Calories 821.8, Fat 37, SaturatedFat 5.3, Cholesterol 110.5, Sodium 143, Carbohydrate 94.6, Fiber 8.5, Sugar 5.6, Protein 28.9
TEQUILA SHRIMP
Steps:
- Melt butter in a large skillet over medium heat. Saute garlic until light brown. Place shrimp in the pan, and cook for 3 minutes.
- Pour in tequila, and season with cilantro, salt, and pepper. Cook for 2 more minutes.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 1.7 g, Cholesterol 156.6 mg, Fat 7.9 g, Fiber 0.1 g, Protein 19.8 g, SaturatedFat 3.2 g, Sodium 173.6 mg, Sugar 0.1 g
TEQUILA-SPIKED FETTUCCINE WITH SHRIMP AND CALIFORNIA AVOCADO
This recipe was created by the "Too Hot Tamales", Mary Sue Milliken and Susan Feniger for the California Avocado Commission. Without a lot of effort, you can add that creamy texture and delicious flavor we love so much to a variety of foods, including burgers, salads and sandwiches. ;)
Provided by Manami
Categories One Dish Meal
Time 45m
Yield 1 Platter
Number Of Ingredients 17
Steps:
- .Puree the whole tomatoes in a blender until smooth, adding a small amount of water, if necessary; reserve.
- Fill a large stockpot with water and bring to a boil.
- Add the pasta and salt to the pot; cook until al dente, about 8 minutes.
- Drain in a colander and toss with a little olive oil to prevent sticking.
- Meanwhile, heat olive oil in a large skillet over medium-high heat.
- Add the shrimp, crushed red pepper, salt and pepper and sauté the shrimp for 1 minute on each side.
- Add the garlic and sauté for an additional 30 seconds.
- Remove skillet from heat and add the diced tomatoes and tequila.
- Return skillet to heat and continue to sauté for 3 minutes, stirring constantly. (Be careful as pan might flame.)
- Stir in half the diced avocado and half the basil.
- Transfer shrimp mixture to a platter using a slotted spoon, leaving liquid in the skillet.
- Add the reserved tomato puree to the skillet, bring to a boil, lower heat, and simmer until the mixture is reduced by about one-third.
- Add the butter, stirring until it is melted.
- Then, add the remaining diced avocado and basil.
- Taste and add salt and pepper as needed.
- Toss finished sauce with cooked pasta until thoroughly combined.
- Top with shrimp mixture and serve immediately.
- *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition Facts : Calories 2549.4, Fat 101.1, SaturatedFat 15.9, Cholesterol 882.7, Sodium 3149.6, Carbohydrate 279, Fiber 46.7, Sugar 35.2, Protein 148.7
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