Grilled Shrimp and Fettuccine with Guacamole
3/4 pound raw shrimp, peeled, deveined, tail on if possible.
1/2 pound fettuccine noodles or spaghetti noodles (fresh or dry)
1/2 cup Cabo Fresh Authentic Guacamole
1 tablespoon good quality extra virgin olive oil
2 teaspoons minced garlic (about 2-3 cloves)
1 cup cherry or grape tomatoes, halved
1 cup reserved pasta water
handful of basil, torn
1/4 cup walnuts, toasted and chopped
1/2 cup grated Reggiano Parmigiano or other good quality parmesan cheese

Grill shrimp on a hot barbeque, about 2-3 minutes per side. Bring a large pot of salted water to a boil. While water is coming to a boil heat the olive oil over low-medium heat, add minced garlic, sauté for 1 minute, add cherry tomatoes and sauté for a few minutes until they start to wither a bit. It may seem like a lot of olive oil but that will give the pasta flavor when added to the dish. Remove from heat. Cook pasta according to package directions, you want it al dente so do not overcook. Drain, reserving some of the cooking liquid, add the pasta back to the pot and stir in the Cabo Fresh Authentic Guacamole, basil, tomatoes and some of the pasta water if need to thin a bit. Toss to combine. Divide among 4 shallow serving bowls or plates. Arrange the shrimp decoratively around the pasta and top with chopped walnuts and grated parmesan cheese. Garnish with a couple basil leaves. Serve hot.

Makes 4 (2 ounce pasta) servings.