(from Emily Kemme)

1 tbsp butter 1 tsp minced garlic                        2 tbsp minced fresh parsley
1 lb shrimp, peeled and deveined                      2 tbsp dry vermouth or white wine
3 tbsp butter                                                     1/2 c. half and half
1/4 c. grated Parmesan cheese              pinch of crushed red pepper flakes

1/4 tsp salt                                                        1/8 tsp pepper
9 oz fettucine, cooked al dente and drained       1 avocado, peeled, pitted and cubed

In large skillet, heat 1 tbsp butter over medium-high heat; add minced
garlic and cook for 1 minute.  Add parsley, shrimp and vermouth and
cook for 2 minutes, stirring constantly until shrimp turn pink.  Do not
overcook.  Transfer shrimp mixture to small bowl.

In same skillet, heat 3 tbsp butter until melted.  Reduce heat to low
and add cream, Parmesan and red pepper flakes; cook for 3 minutes,
stirring constantly, until cheese melts and sauce is smooth.  Stir in
salt and pepper.

To serve, place warm fettucine in serving dish, add shrimp mixture and
avocado and toss gently to coat thoroughly.

Serves 4.