- 1 (16 ounce) package fettuccine noodles
- 7 tablespoons butter
- 1 cup half-and-half
- 1 cup grated Parmesan
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 4 cloves garlic, chopped
- 1 teaspoon basil
- 12 ounces medium shrimp
- 2 avocados, pitted, peeled and diced
- Cook Fettuccine according to package. Drain reserving 1/4 cup liquid.
- Melt 6 tbl. butter in saucepan, add cream and bring to a boil. Reduce slightly and remove from heat.
- Return pasta to pot along with reserved water. Add butter-cream mixture and half of the parmesan. Toss to combine thoroughly.
- Meanwhile heat 1 Tbl butter and olive oil in skillet. Saute garlic for 1 min. Add basil and shrimp and cook 1 min. Reduce to low heat and add fettuccine and avocado, until mixture is hot and shrimp are pink. Serve with remaining parmesan. Garnish with parsley.