California Avocado season has ended.

Tequila-Spiked Fettuccine with Shrimp and California Avocado

Total time:

30 min

Prep time:


Cook time:

30 min

Nutritional Highlights (Per serving) See Full
513 Calories
26 g Fat
6 g Fiber
976 mg Sodium
48.5 g Carbs
Tequila-Spiked Fettuccine with Shrimp and California Avocado





Serves: 4

4 large, ripe tomatoes, cored
1/2 lb. fettuccine
As needed Salt, for pasta water
2 Tbsp. extra virgin olive oil, plus extra for pasta
1 lb. medium domestic shrimp, peeled and deveined
1 tsp. crushed red pepper flakes
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 tsp. minced garlic
2 large, ripe tomatoes, cored, seeded and cut into ½-inch dice
1/4 cup Silver Tequila
2 ripe Fresh California Avocados, halved, seeded, peeled and cut in ½-inch dice
1 bunch basil, cut into thin strips
2 Tbsp. unsalted butter, cold
As needed Salt and freshly ground black pepper, to taste

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Puree the whole tomatoes in a blender until smooth, adding a small amount of water, if necessary. Reserve.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.
  7. 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

Calories 513
Total Fat 26 g (Sat 6 g, Poly 3 g, Mono 14 g)
Cholesterol 181 mg
Sodium 976 mg
Total Carbohydrates 48.5 g
Dietary Fiber 6 g
Protein 28 g

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA


(2 Ratings)