Pasta chimayo cafe pierre

Ingredients:

3 large ancho chilies, diced
1 cup water, boiling
1 tablespoon rice vinegar
2 small garlic cloves
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon salt
3 tablespoon butter
1/2 pound medium shrimp, peel, devein
1/4 cup tequila
1-1/2 cup heavy cream
1/2 pound penne pasta
1/4 cup fresh cilantro, minced

Preparation:

Place chilies in medium bowl. Add 1 cup boiling water and let stand 30 minutes. Drain.
Transfer chilies to blender. Add vinegar, garlic, oregano and salt. Blend until smooth.
Melt butter in heavy large skillet over medium heat. Add shrimp and saute until just pink, about 3 minutes.
Remove skillet from heat. Add tequila. Ignite with match. Return to heat and cook until flames subside.
Transfer shrimp to bowl using slotted spoon. Cover with foil to keep warm. Increase heat to high. Boil tequila until reduced to 1 tablespoon.
Add cream to skillet and boil until reduced to sauce consistency, about 5 minutes.
Add 2 tablespoon chili paste and stir until smooth. Season with salt and pepper. Return shrimp to sauce.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain.
Transfer to large bowl. Pour sauce over pasta, tossing to coat. Divide among plates. Sprinkle with cilantro and serve.