one ripe avocado
cilantro
angel hair pasta (or whatever is on hand)
3 medium cloves garlic
4 tablespoons butter
olive oil
Parmesan cheese
peeled deveined raw shrimp (optional)

Set water to boil in preparation for pasta and heat a pan for the sauce. Melt the butter slowly on a low setting so that it does not brown or burn.

Mince the garlic while the butter is melting and add slowly. Do not brown the garlic. Simmer so that the garlic slowly softens and flavors the butter.

Dice the avocado while the garlic softens. You may add a bit of olive oil to the pan to raise the smoking point and help to keep the butter and garlic from scorching. Add diced avocado to the pan and stir to coat. Raise heat to medium, stirring periodically to stop the garlic from browning. Now would be a good time to add the pasta to the water.

Cook the avocado for approximately ten minutes until it softens and you can smash a piece with the spatula. Chop a small handful of Cilantro and add to the avocado mixture, saving some. If you're adding shrimp do that now and let it simmer until it turns opaque and pink.

Drain the pasta and move to a serving plate. Add the Avocado mixture over the pasta, sprinkle the leftover Cilantro, and serve with Parmesan cheese.

Serves two to three people.

For a healthier option, you may substitute the butter for olive oil, but cooking times will lengthen slightly.

Submitted by: Lucinda Estrada