- 1/2 pound spaghetti
- 1 tablespoon extra-virgin olive oil
- 1 pound prawns, peeled and deveined
- 2 cloves garlic, finely chopped
- 2 tablespoons tequila reposado
- 1 cup heavy cream
- 2 chipotle peppers in adobo sauce
- salt to taste
- 1 cup fresh spinach
- black pepper to taste
- 2 tablespoons freshly grated Parmesan cheese
- freshly ground black pepper to taste
- 2 tablespoons grated Parmesan cheese
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Heat olive oil in a pan over medium heat. Add prawns and garlic; saute until prawns are opaque, about 2 to 3 minutes. Reduce heat to low; add tequila and spinach. Cook until alcohol evaporates, about 3 minutes.
- Combine cream, chipotles in adobo, and salt in a blender; blend until smooth. Pour over prawns, stir, and simmer over low heat until everything is well heated (do not boil), about 3 minutes.
- Toss pasta in the sauce until well combined and serve immediately with freshly ground pepper and Parmesan cheese.
05/22/2018
recipepes.com
Mexican Prawn Pasta with Chipotle, recipe
PT15M
PT1H
5
455 calories
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