Shrimp & Avocado Fettuccine

Recipe of the Day (#ROTD)

A Kendall Oberto Recipe

Shrimp and Avocado Fettuccine


Prep Time: 0:40 Servings: 2


1 tablespoon butter

1 teaspoon minced garlic

2 tablespoons minced fresh parsley

1/2 pound raw shrimp peeled and deveined

2 tablespoons dry vermouth or 2 tablespoons white wine

3 tablespoons butter

1/2 cup heavy cream

1/4 cup Parmesan cheese

1 pinch crushed red pepper flakes

1/4 teaspoon salt

1/8 teaspoon black pepper

5 ounces fettuccine pasta

1 avocado peeled, pitted, cubed


This recipe is from one of my most favorite cookbooks, Creme de Colorado. It, like many other of my favorites, was produced by the Junior League of Denver. As a Coloradan, I can honestly say by preference for these books is not due to native bias. They are just great books with recipes that consistently produce excellent results.


Cook fettuccine and keep warm.
In a large skillet, heat 1 tablespoon butter over medium-high heat. Add garlic and cook 1 minute.
Add parsley, shrimp, and vermouth or wine. Cook 2 minutes, stirring constantly until shrimp is pink. Don’t overcook! Transfer to a small bowl.
In same skillet, heat 3 tablespoons butter until melted. Reduce heat to low and add cream, parmesan, and red pepper flakes. Cook 3 minutes, stirring constantly, until cheese melts and sauce is smooth. Stir in salt and pepper. 
Add fettuccine to sauce and heat through. Add additional pasta water as needed to achieve desired consistency of sauce; add shrimp to warm then top with avocado. Toss gently.


A tip to keep pasta fresh and warm – before draining, scoop out about a cup of pasta water from the pot. Drain pasta in a colander then pour the reserved pasta water into the hot pot. Place the colander over the pot and cover with a kitchen towel.

Happy Eating!!


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