Albuquerque Real Estate
Southwestern Cooking in Albuquerque
Margarita Shrimp Pasta
This pasta is so elegant it’s perfect for a last-minute special dinner or an impromptu celebration. If you don’t want to use shrimp, you can substitute grilled or sautéed chicken strips. Add a salad of Romaine lettuce, mandarin oranges and jicama with vinaigrette and you have a colorful, different menu.
1 lb. Cooked mini penne, rotelle, or your favorite pasta.
½ c. green chile, roasted, peeled, stems and seeds removed, chopped.
24 large shrimp, shells removed, cleaned and butterflies.
3 T. butter
3T. tequila
Juice from 3 limes
½ c. whipping cream
1 c. light cream (half-and-half)
2 t. lime zest
In a large frying pan melt the butter, add the shrimp and green chile and sauté until the shrimp start to turn pink. Remove the shrimp and keep warm. Increase the heat and add the tequila and lime juice. While stirring, slowly add the half-and-half. Stir in the heavy cream and cook until mixture had thickened.
Return the shrimp and green chile mixture to the cream sauce. Add the cooked pasta and heat through. Garnish with fried tortilla strip and serve. Or chopped cilantro is also nice as a garnish for this dish.