Parmesan Shrimp & Avocado Pasta

½ pound fettucini (prepared al dente as directed on package)
3 TBLS Olive Oil (you can use vegetable/canola oil if you don’t have olive, but olive is best)
1 lb. shrimp, peeled, de-veined, tails pulled off (prepared as directed, run frozen shrimp under cool water for 3 minutes)
3 TBLS chopped fresh parsley (or you can use dried, but fresh is best)
3 Cloves Minced Garlic (or use the pre-minced, and follow as directed on jar)
½ of small red or green jalapeno chili pepper (seeded and minced), or if you don’t want that, use ½ TBLS of ground chili pepper spice
¼ dry white wine (this is cooking wine, not drinking wine, they sell it in the cooking aisle, near the oils/vinegars)
1 ½ C. Heavy Whipping Cream
2 ripened dark green almost black colored avocados halved, pitted, diced
2 C. fresh grated parmesan (save ½ c. of this to top the finished product)
4 TBLS. Fresh cilantro washed & chopped (you have to use this fresh, don’t buy the dry spice)
2 tsp. fresh lime juice
Salt & Pepper, added until you can taste it.

Bring separate pot of water to boil for the pasta. In a large sauce pan, add in all ingredients, except for fettucini and shrimp on medium heat (don’t boil) until ingredients are blended well and simmering (almost a boil). In your first pot of boiling water, add dried noodles and set timer. Run the frozen shrimp under cool running water as directed. Strain water from noodles when complete, drain water very well. Add shrimp to simmering sauce. Stir 1-2 minutes until blended and shrimp are warmed in sauce. Add fettucini noodles and toss in sauce. Put finished pasta dish on plates and top with freshly grated parmesan. Serve with salad, parmesan bread, fruit, and fresh peach cheesecake.