Recipe - Pasta With Tequila Avocado And Shrimp

8 lg Tomatoes; cored and seeded
2 teaspoon Coarse salt
One half teaspoon Freshlyground black pepper
1 pound Fettuccine
1 pound Medium shrimp; peeled and
deveined
1 teaspoon Crushed red pepper flakes
8 tablespoon Unsalted butter (1 stick);
cold
One half cup Tequila
1 Avocado; seed removed,
; peeled and minced
1 bn Cilantro; chopped

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 pink orange,
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. This recipe yields 4