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Pasta with Tequila, Avocado And Shrimp

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CATEGORY CUISINE TAG YIELD
Grains Italian Toohot06 4 servings

INGREDIENTS

8 lg Tomatoes; cored and seeded
2 ts Coarse salt
1/2 ts Freshly-ground black pepper
1 lb Fettuccine
1 lb Medium shrimp; peeled and deveined
1 ts Crushed red pepper flakes
8 tb Unsalted butter – (1 stick); cold
1/2 c Tequila
1 Avocado; seed removed,
; peeled and diced
1 bn Cilantro; chopped

INSTRUCTIONS

Puree tomatoes in a blender until smooth, adding a tablespoon or 2 of water
if dry. Reserve. Fill a large stockpot with water and bring to a rolling
boil. Add salt and pasta and cook until al dente, about 8 minutes. Drain in
a colander. Melt 4 tablespoons of butter in a large skillet over high heat.
Saute shrimp with salt, pepper and red pepper flakes until pink orange,
about 1 minute per side. Add tequila and flambe. With a slotted spoon,
transfer shrimp to a platter, leaving butter in pan. Add reserved tomato
puree, bring to a boil and cook until reduced by about one third. Adjust
seasonings to taste. Break apart remaining butter into small pieces and
stir into sauce along with shrimp. Once smooth, remove from heat, and ladle
over bowls of warm fettuccine. Garnish with avocado and chopped cilantro.
Serve immediately. This recipe yields 4 servings.
Comments: To earn the name tequila, the beverage has to be made from the
special blue agave cactus raised in a small agricultural region near the
town of Tequila, about 40 miles from Guadalajara, Mexico. Pasta means
dough. Noodles were first invented in China and then introduced to Italy by
Marco Polo. The average Italian eats 65 pounds of pasta a year (compared to
8 pounds per person in the United States).
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6330 broadcast 12-03 1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
12-07-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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