Recipe 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
Recipe method
- 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.
Other mexican recipes:
Pasta chimayo cafe pierre recipe
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