Savor the Flavor: Zesty Avocado, Shrimp, and Tequila Fettuccine & A Culinary Cruise Adventure
Prepare your taste buds for an extraordinary culinary journey with this incredible Avocado, Shrimp, and Tequila Fettuccine. This dish is far from your everyday pasta, offering a unique blend of light, fresh flavors that truly sing. While tequila might not be the first ingredient that comes to mind when you’re whipping up a pasta meal, its distinctive character elevates the shrimp and imbues the entire dish with an unexpected depth and zing. It’s an ideal choice for satisfying those pasta cravings, especially when the weather warms up and you desire something both comforting and invigorating.
A Memorable Maiden Voyage: The Ruby Princess Culinary Experience
Last week, I shared a glimpse into my very first cruise adventure aboard the magnificent Ruby Princess. That initial post was filled with captivating images of the ship itself, a true marvel of modern maritime engineering. However, I didn’t get a chance to delve into the incredible activities and experiences that made this cruise truly unforgettable. This particular voyage was designed with a special culinary theme, promising an immersive California Food and Wine Experience that exceeded all expectations. It was an exciting opportunity to blend the luxury of a sea journey with the rich gastronomic culture of California, creating a unique and memorable itinerary.
The highlight for any food enthusiast was undoubtedly the presence of two culinary titans: Iron Chef Cat Cora and Top Chef’s Suzanne Tracht. The opportunity to witness these celebrated chefs in action and even to meet Cat Cora in person was an absolute dream come true. Their expertise and passion for food were palpable, creating an inspiring atmosphere that permeated the entire cruise. It was more than just a vacation; it was a deep dive into the world of gourmet cuisine and fine wines, set against the stunning backdrop of the California coast, providing a truly enriching experience for all onboard.
Nostalgia at Sea: The Iconic Love Boat Connection
One of the charming discoveries on the Ruby Princess was its surprising connection to television history. Many might remember (or for some, be introduced to) “The Love Boat,” the iconic TV series that captivated audiences for years. What I had actually forgotten, and what was a delightful revelation, was that the show was famously filmed on a Princess Cruises ship! This connection truly adds a unique layer of nostalgia and charm to the entire Princess experience. Adding to this delightful sentiment, our cabin on the Ruby Princess featured a dedicated television channel playing old episodes of The Love Boat 24 hours a day. My travel companion and I spent one evening thoroughly entertained, laughing through a few episodes – it was hilariously kitsch and truly a blast from the past, reminding us of simpler times and the enduring appeal of the open sea.
Culinary Masterclass: Inspiration from Celebrity Chefs
The cruise kicked off with an engaging cooking demonstration held in the grand Princess Theater on the very first morning. The event was expertly hosted by Jill Whelan, famously known for her role as the Captain’s daughter on The Love Boat, further cementing the ship’s iconic connection. During this demonstration, both Cat Cora and Suzanne Tracht showcased their culinary prowess, each preparing two exquisite dishes that left the audience enthralled and inspired by their techniques and flavor combinations.
It was during this captivating session that I first encountered Cat Cora’s Avocado, Scallop, and Tequila Fettuccine. The description alone was enough to make me fall in love with the concept. I knew almost instantly that I had to recreate this masterpiece in my own kitchen. When adapting the recipe, I made a conscious choice to substitute scallops with shrimp. Shrimp are not only more readily available in most markets but also tend to be a more budget-friendly option, making this gourmet-inspired dish accessible to a wider audience without compromising on its delightful flavor profile.
My adaptation proved to be a light, incredibly fresh pasta dish bursting with amazing flavors. In my pursuit of creamy perfection, I confess I couldn’t resist adding a quarter cup of heavy cream. Sometimes, a little indulgence is just what a dish needs to achieve that perfect texture! To balance this richness, and perhaps to add a touch of wholesome goodness, I also incorporated fresh, diced tomatoes. The vibrant acidity of the tomatoes perfectly cuts through the creaminess, creating a harmonious and balanced flavor profile that is both decadent and refreshing. It begs the question: does adding something healthy truly make up for a little bit of decadence? I certainly think so, especially when the result is this delicious!
The Magic of Key Ingredients: Avocado and Tequila in Harmony
Avocado and tequila are two ingredients I adore, and I seize every opportunity to incorporate them into my cooking. This recipe provides an excellent showcase for both. While adding diced avocado to a pasta dish might seem unconventional to some, its creamy texture and mild, buttery flavor contribute an incredible richness and complexity to the overall experience. It acts as a natural emulsifier, binding the flavors together beautifully and adding a delightful mouthfeel that transforms a simple pasta into a luxurious meal.
Tequila, on the other hand, plays a more unexpected but equally crucial role. Far from being just a spirit for cocktails, tequila, when used in cooking, offers a unique aromatic quality. During the cooking process, the alcohol evaporates, leaving behind a subtle, earthy, and slightly sweet undertone that enhances the seafood and ties all the spices together. It deglazes the pan, capturing all the delicious bits from searing the shrimp and transforming them into a rich, flavorful sauce base that truly makes this fettuccine stand out with its signature zest.
Beyond the savory delight, Cat Cora also prepared a stunning tropical fruit tart during her demonstration. The ship’s diligent kitchen crew then created miniature versions, which were passed out to eager attendees in the Piazza after the event. These tiny tarts were absolutely unbelievable – a perfect blend of sweet, tangy, and refreshing flavors that concluded the demonstration on a high note and showcased the versatility of the chefs’ talents.
Suzanne Tracht also presented two equally impressive dishes: a refreshing Apple Celery Salad and a robust Braised Lamb Shank. The aroma of the lamb shank, slowly simmering, filled the entire Princess Theater with an intoxicating fragrance, promising a hearty and comforting meal. It was a true testament to her culinary skill, and certainly, a recipe I plan to recreate in my own kitchen very soon to capture that incredible depth of flavor.
Beyond the Demo: Author Insights, Wine Education, and Women in Cuisine
Following the engaging cooking demonstration, attendees had a fantastic opportunity to meet Cat Cora and acquire an autographed copy of her insightful new book, Cooking as Fast as I Can: A Chef’s Story of Family, Food, and Forgiveness. It’s always a treat to connect with the minds behind the culinary magic and gain deeper insight into their personal journeys and philosophies, discovering the stories that shape their craft.
Later that day, the California Food and Wine Experience continued with an elegant wine tasting event. Each celebrity chef contributed a unique hors d’oeuvre to perfectly complement the featured wines, enhancing the overall sensory experience. These specialized cruises, with their focus on specific interests, truly offer a chance to learn and grow. With a few more of these curated voyages under my belt, I might actually start to feel like a true connoisseur, understanding the nuances and complexities of wine beyond just enjoying a good glass, fostering a deeper appreciation for viticulture.
It was profoundly inspiring to spend time in the company of these two highly accomplished female chefs. Beyond the delicious food, their presence sparked an important and personal reflection: there are simply not enough high-profile women chefs celebrated in the culinary world. This disparity often leads to the question – why is it that such immense talent, creativity, and dedication in the kitchen are not more equitably recognized and promoted for women? The culinary industry, much like many others, has historically been male-dominated, particularly in leadership roles. While significant progress has been made in recent years, breaking through the glass ceiling to achieve widespread recognition as a female chef still presents unique challenges. Witnessing chefs like Cat Cora, an Iron Chef, and Suzanne Tracht, celebrated for her innovative cuisine, thrive at the top of their field serves as a powerful testament to what is possible. Their success paves the way for future generations of aspiring female culinarians, highlighting the crucial need for continued advocacy, mentorship, and equal opportunities within professional kitchens globally. It’s a discussion worth having, and an area where the industry still has significant strides to make to truly reflect the diverse talent it holds.
The Ruby Princess adventure was a vibrant tapestry of culinary delights, inspiring encounters, and unforgettable moments. Make sure to stay tuned! Next week, I’ll be sharing details about our exciting excursion into the picturesque Santa Barbara Wine Country, another fantastic highlight of this incredible cruise.
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Avocado, Shrimp, and Tequila Fettuccine
By Christin Mahrlig
3 to 4 servings
Ingredients
- 12 ounces fettuccine
- 1 tablespoon olive oil
- 1 tablespoon butter
- salt and pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 pound shrimp, peeled and deveined
- 1 shallot, chopped fine
- 2 cloves garlic, minced
- 1/2 cup tequila
- 1 cup chicken broth
- 2 teaspoons lime zest
- pinch or two of red pepper flakes
- 1/4 cup heavy cream
- 1 tomato, seeded and chopped
- 2 tablespoons butter
- 1 avocado, diced
- 2 tablespoons chopped fresh cilantro, optional
Instructions
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Bring a large pot of water to a boil. Salt the water and add pasta. Cook until al dente. Drain.
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In a large pan, heat olive oil and 1 tablespoon butter over medium-high heat. Season shrimp with salt and pepper and sprinkle with cumin and paprika. Add shrimp to pan. Cook until pink on bottom and flip over. As soon as you get them flipped, add shallots and garlic. Then add tequila and carefully tilt the pan to ignite the tequila (if you have a gas stove). The flames can go pretty high so make sure your face is nowhere near the pan! Note: it’s not necessary to light the tequila. Most of the alcohol will still burn off and it will taste pretty much the same.
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Remove shrimp and set aside. Add chicken broth and simmer until reduced in half.
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Add heavy cream, lime zest, and red pepper flakes and simmer 1 minute. Season sauce to taste with salt and pepper.
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Add tomato and 2 tablespoons butter. Turn heat off, stir to incorporate the butter and add fettuccine and shrimp to pan. Toss to coat fettuccine.
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Divide into serving bowls and top with avocado and cilantro.
Nutrition
Calories: 703kcal
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this?
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Recipe adapted from this recipe from Cat Cora.
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