Camarones y Pasta con Tequila

Tequila Shrimp and Pasta

This festive shrimp dish uses pasta to capture the big, strong flavors
of the shrimp and tequila sauce.

Serves 4

For the Chile Paste:

3 large dried ancho chiles, stemmed, seeded and broken into small
pieces
1 tablespoon rice vinegar
3 cloves garlic
1/2 teaspoon dried oregano, preferably Mexican
1/4 teaspoon sea salt

For the Shrimp:

3 tablespoons butter or olive oil
1/2 pound raw shrimp, peeled, tails left intact
1/4 cup plus 1 teaspoon 100% agave tequila
1-1/2 cups heavy cream
sea salt and freshly ground pepper

For the Pasta:

1/2 pound penne or other stubby tubular- or shell-shaped pasta

For the Garnish:

1/4 cup minced fresh cilantro

Place the chiles in a small bowl, cover with boiling water, and let
them soak for 30 minutes. Drain. Transfer the chiles to a blender and
add the vinegar, garlic, oregano and salt. Blend until smooth and set
aside. It should make about 4 tablespoons of paste.

Put a large pot of water on to boil.

Melt the butter in a large, heavy skillet over medium heat. Add the
shrimp and sauté about 3 minutes, until just pink. Remove the skillet
form the heat. Add the tequila and ignite with a wooden match. Be
careful to stand back because the flame will be quite spectacular.

Return to the heat and cook, stirring with caution, until the flames
subside. Transfer the shrimp to a bowl using a slotted spoon and cover
with foil to keep warm. Boil the remaining tequila in the pan for 1
minute, until reduced.

Lower the heat and add the cream to the skillet. Simmer about 5
minutes, until it is reduced to a sauce consistency.

Add the chile paste and stir until smooth. Season with salt and pepper
and then return the shrimp to the sauce.

As you start cooking the sauce, add the pasta to the boiling water and
cook until just tender or to your own liking. No salt should be
necessary in the water because the sauce is well seasoned.

Drain and transfer to a large heated bowl. Pour the sauce over the
pasta and toss so that it is thoroughly coated. Sprinkle with cilantro
and serve.