Santa Fe Pasta & Shrimp
"This dish sounds decadent, but might be a perfect dinner for two on some romantic evening--- or not! Or, maybe you are just in the mood for a rich, yummy pasta dish for absolutely no reason at all!"
photo by gailanng
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
2
ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1⁄2 lb shrimp (fresh peeled and deveined)
- 1⁄2 poblano pepper (seeded and slivered)
- 1⁄2 red bell pepper, sliced
- 1⁄4 red onion, thinly sliced
- 1 garlic clove, minced
- 2 tablespoons cilantro leaves, chopped
- 2 tablespoons tequila
- 1⁄2 teaspoon seasoning salt
- 1⁄4 teaspoon chili powder
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon black pepper
- 1⁄3 cup half-and-half
- 2 cups angel hair pasta (cooked)
- grated parmesan cheese
directions
- In a large skillet, heat butter and oil. Add shrimp and cook about 8 minutes or until shrimp are pink and firm. Remove shrimp and set aside.
- Add peppers, onion, garlic and cilantro and saute until just barely tender. Remove vegetables and set aside.
- Add tequila to skillet (off flame) and swirl around pan. Add all seasonings and cream and simmer. Allow sauce to thicken slightly.
- Return shrimp and vegetables to skillet and toss until mixture heats well and coats shrimp with cream. Serve immediately over hot, cooked pasta. Garnish with parmesan cheese and extra cilantro leaves.
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Reviews
-
We really enjoyed this recipe as it was very tasty & presented nicely, however, the shrimp definitely do not need 8 mins to cook. I cooked for about 2 mins and when put back in the pan to warm in the sauce, they were perfect. Husband loved it & not overkeen on pasta. It was a winner here. Thanks for the recipe -
This is beautiful, colorful, flavorful, and fun to make. You will want to have all ingredients measured, cut, and ready before starting; once the shrimp hits the pan, it goes quickly. I might wish the sauce would thicken and cling better, but that's trivial and fixable. The poblano peppers are not hot; we were able to use exactly the ingredients listed without offending the tender palate in this household. This was a husband and wife collaboration, but the adult sons helped with the eating part. Made for ZWT8. -
I had to make some slight changes to avoid a trip to the store and it still turned out great. Instead of one red bell pepper, I used muticolored sweet Italian peppers, a sweet onion instead of a red pepper, Trader Joe's smashed garlic instead of minced, dried cilantro instead of fresh, Mrs.Dash instead of seasoning salt, fat free half and half and whole wheat angel hair. I wouldn't hesitate to make it this way again. Both DH and I enjoyed it. -
This recipe is fantastic!!! Thanks to all previous reviewers who said not to mess with the spice ratio, as the seasoning on this is JUST RIGHT, and elevates the whole dish into something special!! I did double the garlic cloves, as my fam likes that garlicky flave, but other than that, AS IS. Oh, and like everyone else said, really just under 2 mins for the shrimp. <-- Makes a huge difference. This is going on my short list of go to recipes! -
This yummy recipe is getting another 5 star review...at first I thought that the cumin was overpowering the dish...but after a few bites it mellowed out and the overall flavors turned into the most wonderful comfort food...a few more bites and you realize that the dish is warming your heart..made as posted and was not disappointed at all...I also only cooked the shrimp for about 2 minutes before I noticed it was done...thanks for posting the recipe...=)
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Tweaks
-
For a less bitter green pepper, use Anaheim instead of Poblano! For a hit of spice and extra depth of flavor, sub in Fresno Reds for the Bell pepper! 2 mins on shrimp Double or triple the garlic
RECIPE SUBMITTED BY
DailyInspiration
United States
