I See London, I See France...: Creamy Avocado Fettuccine with Shrimp and Roasted Tomatoes

The finished product - YUM

What You'll Need:

(click for larger image)

First - start out with layering several Campari tomatoes (I got a carton at the grocery store) on a baking sheet lined with parchment paper

(don't they look like polka dots?)

Quarter the tomatoes and cover with just enough olive oil to coat them lightly

Bake in the oven at 300 degrees for about an hour to an hour and a half (depending on how dried you want the tomatoes)

While the tomatoes are baking, in a food processor add avocado (peeled, seeded, and halved), 2 tbsp. olive oil, dash of salt, juice from one lemon, and 2 peeled cloves of garlic. Pulse until mixture is smooth and creamy (taste and add in more lemon/garlic/salt as desired)

In a large pot, bring 4-5 quarts of water to a boil (add a splash of olive oil and a dash of salt); once water is boiling, add in fettuccine noodles and cook for 9-11 minutes, until desired tenderness is reached.

In strainer add in frozen cooked shrimp; when fettuccine is done, strain over shrimp (to thaw)