Start by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Once done, save a cup of the pasta water and then drain the rest. Set the pasta aside.

In a large skillet, melt 2 tbsp of butter over medium heat. Add the shrimp, lime juice, cayenne, and a pinch of crushed red pepper flakes. Cook until the shrimp turns pink, which should take about 3-4 minutes. Remove the shrimp and set aside.

In the same skillet, lower the heat and add a splash of white wine to deglaze the pan, scraping up flavorful bits. Add the flour, gradually whisking in the chicken broth and milk. Stir constantly until the sauce thickens. Then add the Oaxaca cheese and stir until melted and creamy.

Add the pasta to the skillet with the creamy sauce. Toss to coat. If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency. Then gently fold in the shrimp and fire-roasted chiles.

In a separate bowl, combine the diced tomatoes, onion, cilantro, lime juice, serrano chile, and cucumber. Season with a pinch of salt.

Serve the creamy shrimp pasta warm, topped generously with pico de gallo and diced avocado. Sprinkle on some reserved Oaxaca cheese for that extra touch.