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MEET THE GROWERS
John Edward Delwiche Jr.
Delwiche Ranch
Carpinteria, California
Grew up on the grove and is a third-generation farmer. Always knew he would follow in his father’s footsteps and eventually took over the day-to-day operations of the ranch about 10 years ago. Loves being outside and among the trees. Has three daughters who...
TEQUILA-SPIKED FETTUCCINE WITH SHRIMP AND CALIFORNIA AVOCADO
Categories
- Chef Recipes,
- Entrees
-
Preparation
15 min
-
Cook Time
30 min
-
Total Time
45 min
Author: Chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission, Copyright © 2009, Mary Sue Milliken and Susan Feniger
Recipe Provided By the California Avocado Commission and developed by a Featured Chef
Ingredients
-
4.000
4
large, ripe tomatoes, cored
-
0.500
½
lb.
fettuccine
-
0.000
Salt, for pasta water
-
2.000
2
Tbsp.
extra virgin olive oil, plus extra for pasta
-
1.000
1
lb.
medium domestic shrimp, peeled and deveined
-
1.000
1
tsp.
crushed red pepper flakes
-
1.000
1
tsp.
salt
-
0.500
½
tsp.
freshly ground black pepper
-
2.000
2
tsp.
minced garlic
-
2.000
2
large, ripe tomatoes, cored, seeded and cut into
½-inch dice -
0.250
¼
cup
silver tequila
-
2.000
2
ripe Fresh California Avocados, halved, seeded, peeled and cut in
½-inch dice -
1.000
1
bunch basil, cut into thin strips
-
2.000
2
Tbsp.
unsalted butter, cold
-
0.000
Salt and freshly ground black pepper, to taste
Instructions
- 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.
- To serve, divide pasta mixture onto individual entrée plates or into shallow pasta bowls. 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 information per serving
Per Serving: 513 calories; 26 grams fat (6 grams saturated, 14 mono 3 poly);
181 mg cholesterol; 976 mg sodium; 48.5 grams carbohydrate; 6 grams fiber; 28 grams protein.
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
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