I stumbled upon this dish one night when there seemed to be NO food in the house & I add to be creative. This is improv to the max & it turned out fantastic!
INGREDIENTS:
1 14 oz can diced tomato
1/2 can chipotles pureed ( 2 chipotles in adobo w/ 1-2 T adobo sauce...add more or less depending on your preference of spiciness)
1/2 small white onion
2 Garlic cloves, minced
Splash of good tequila
Swirl of Whipping Cream
16 Medium shrimp, uncooked, deveined & fresh or defrosted
1 lb Penne pasta, uncooked
Fresh cilantro
Queso Fresco
DIRECTIONS:
Sauté the onion in olive oil until nicely golden
Add the garlic & cook it for 30 sec....until you smell it. Don't leave it!
Toss in the can of tomatoes, with the juices & cook on medium heat until slightly reduced
Add the chipotles & finish the simmer
*At this point, get your penne boiling in salted water....set the timer for 11 minutes.
[Back to the Sauce mmmm....]
As the sauce begins to thicken, add a good glug of tequila to the sauce. Keep simmering...
...you want the uncooked "heat" of the tequila to cook out.
Now...(almost done).. take the whipping cream & give it a swirl in the pan.
This is a good time to also season it - give it a good pinch of kosher salt & cracks of pepper
Almost lastly, tuck the shrimp in the sauce to cook until pink & curled...but not tough & too curled.
As the shrimp is finishing, which is only a few minutes...Chop your cilantro & crumble your cheese for your finishing touch..
Time to plate! Let's take one more look. Holy moly. This was delish. Please go make it. GO!
When you do, share a pic with me!
Mexican pasta is where it's AT!
