Monterey Shrimp

Ingredients:

• 1 lb peeled/deveined shrimp
• 1 avocado
• 3-4 garlic cloves
• 3 tbsp butter
• 1/4 cup sour cream
• 1 tbsp crumbled blue cheese
• 1 9 oz package linguini
• 1 tbsp basil pesto
• 1 1/2 tsp season salt
• 2 tbsp flour
• 1/4 cup white wine

Directions:

1. Cut avocado in half lengthwise; twist one half away from seed and reserve for garnish. Cut remaining half into strips and then cut into bite-size pieces (discarding skin); set aside.
2. Fill large saucepan half full of water. Cover and bring to boil on high for pasta.
3. Preheat large saute pan on medium-high 2-3 minutes. Place flour and seasoned salt into a zip top bag; shake to mix. Add shrimp; seal tightly and shake to coat.
4. Place butter in pan; swirl to coat. Crush garlic cloves into saute pan. Add shrimp; cook 2 minutes, stirring occasionally until shrimp just begin to turn pink.
5. Reduce heat on shrimp to low. Stir in avocado and remaining ingredients (except pasta.) Simmer 5-7 minutes, stirring occasionally, or until sauce thickens.
6. Stir pasta into boiling water, cook per directions on box or until desired tenderness.
7. Drain pasta and stir into shrimp until blended.