Avocados Give Pasta Dishes A Delightfully Unexpected Twist

Saturday, March 1, 2008

(NAPSA)—Here’s food for thought: California-grown avoca- and toss with a little olive oil to preventsticking. 3. Meanwhile, heat olive oil in a large skillet over dos are widely acknowledged to be exceptionally creamy and dellicious, but it is less well known medium-high heat. Add the that they offer more than delectable flavor. One-fifth of a medium avocado (about 1 oz.) has 50 calo- shrimp, crushed red pepper, salt and pepper and saut the shrimp for 1 minute on ries and contributes nearly 20 beneficial nutrients to the diet. California avocados are currently in season at peak availability, so now is a perfect time to incorpo- rate this remarkable fruit into yourdiet. Renownedchefs and restaura- teurs Mary Sue Milliken and Susan Feniger, known together as the “Too Hot Tamales,” are so pas- sionate about California avocados that they have teamed up with the The creamy flavor of avocados addsa twistto a traditional pasta dish. 2 Thsp. extra virgin oliveoil, plus extra for pasta 1 lb. medium domestic shrimp, peeled and deveined California Avocado Commission to 1 tsp. crushed red pepper big in Latin cooking but their 1 tsp. salt % tsp. freshly ground black create signature recipes inspired by the luscious fruit. “Avocados are adaptability and rich, nutty flavor takes them beyond just the Latin kitchen,” said chef Milliken. “They are the perfect complement to dozens of hot and cold dishes, including soups, sandwiches and salads, and even pastas.” Milliken and Feniger’s original recipe for Tequila-Spiked Fettuc- cine with Shrimp and California Avocado combines avocados with pasta for a delightfully unexpected pairing, which highlights the fruit’s versatility. Tequila-Spiked Fettuccine with Shrimp and California Avocado Serves: 4 Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes Ingredients 4 large, ripe tomatoes, cored % lb. fettuccine Salt, for pasta water flakes pepper 2 tsp. minced garlic 2 large, ripe tomatoes, cored, seeded and cut into %4-inch dice “” cup silver tequila 2 ripe, fresh California avocados, halved, seeded, peeled and cut in %-inch dice 1 bunchbasil, cut into thin strips 2 Tbsp. unsalted butter, cold Salt and freshly ground black pepper, to taste Instructions 1. Puree the whole tomatoes in a blender until smooth, adding a small amountof 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 each side. Add the garlic and saut for an additional 30 seconds. 4, Removeskillet from heat and add the diced tomatoes and tequila. Return skillet to heat and continue to saut 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 pureeto 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 pepperas needed. Toss finished sauce with cooked pasta until thoroughly combined. 7. To serve, divide pasta mixture onto individual entre plates or into shal- low pasta bowls. Top with shrimp mixture and serve immediately. Per serving: 513 calories; 26 grams fat (6 grams saturated, 14 mono, 3 poly); 181 mg choles- terol; 976 mg sodium; 48.5 grams carbohydrate; 6 grams fiber; 28 gramsprotein. For other recipes that feature fresh California avocados, visit CaliforniaAvocado.com.

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