Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Puree tomatoes in a blender until smooth, adding a tablespoon or 2 of water if dry. Reserve.

Fill a large stockpot with water and bring to a rolling boil. Add salt and pasta and cook until al dente, about 8 minutes. Drain in a colander.

Melt 4 tablespoons of butter in a large skillet over high heat. Saute shrimp with salt, pepper and red pepper flakes until pinkorange, about 1 minute per side. Add tequila and flambe. With a slotted spoon, transfer shrimp to a platter, leaving butter in pan.

Add reserved tomato puree, bring to a boil and cook until reduced by about one third. Adjust seasonings to taste.

Break apart remaining butter into small pieces and stir into sauce along with shrimp. Once smooth, remove from heat, and ladle over bowls of warm fettuccine. Garnish with avocado and chopped cilantro. Serve immediately.

IDEAS YOU'LL LOVE

Pasta Puttanesca

Recipe courtesy of Michael Chiarello

Pasta e Fagioli

Recipe courtesy of Valerie Bertinelli

Pasta Puttanesca

Recipe courtesy of Ree Drummond

Shrimp Scampi and Pasta with Herb Breadcrumbs

Recipe courtesy of Valerie Bertinelli

Chicken Mozzarella Pasta

Recipe courtesy of Ree Drummond

Pasta Bolognese

Recipe courtesy of Bobby Flay

Pasta Puttanesca

Recipe courtesy of Ellie Krieger

Pasta e Fagioli (Beans and Pasta Soup)

Recipe courtesy of David Rosengarten

Tomato Feta Pasta Salad

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking