A light and fresh pasta dish perfect for warmer weather.
Course Main Course
Servings 3to 4 servings
Author Christin Mahrlig
Ingredients
12ouncesfettuccine
1tablespoonolive oil
1tablespoonbutter
salt and pepper
1teaspoonground cumin
1teaspoonpaprika
1poundshrimp,peeled and deveined
1shallot,chopped fine
2clovesgarlic,minced
1/2cuptequila
1cupchicken broth
2teaspoonslime zest
pinch or two of red pepper flakes
1/4cupheavy cream
1tomato,seeded and chopped
2tablespoonsbutter
1avocadodiced
2tablespoonschopped fresh cilantrooptional
Instructions
Bring a large pot of water to a boil. Salt the water and add pasta. Cook until al dente. Drain.
In a large pan, heat olive oil and 1 tablespoon butter over medium-high heat. Season shrimp with salt and pepper and sprinkle with cumin and paprika. Add shrimp to pan. Cook until pink on bottom and flip over. As soon as you get them flipped, add shallots and garlic. Then add tequila and carefully tilt the pan to ignite the tequila (if you have a gas stove). The flames can go pretty high so make sure your face is nowhere near the pan! Note: it's not necessary to light the tequila. Most of the alcohol will still burn off and it will taste pretty much the same.
Remove shrimp and set aside. Add chicken broth and simmer until reduced in half.
Add heavy cream, lime zest, and red pepper flakes and simmer 1 minute. Season sauce to taste with salt and pepper.
Add tomato and 2 tablespoons butter. Turn heat off, stir to incorporate the butter and add fettuccine and shrimp to pan. Toss to coat fettuccine.
Divide into serving bowls and top with avocado and cilantro.