Mexican Prawn Pasta with Chipotle recipe

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Ingredients

½ 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

Nutrition Info

604 calories
carbohydrate: 47.1 g
cholesterol: 258.4 mg
fat: 28.9 g
fiber: 2.4 g
protein: 33.6 g
saturatedFat: 15.2 g
servingSize: -
sodium: 179.3 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Toss pasta in the sauce until well combined and serve immediately with freshly ground pepper and Parmesan cheese.

Recipe Yield

4 servings

Recipe Note

Spaghetti or linguine with prawns and spinach tossed in a creamy chipotle tequila sauce. A fantastic Mexican dish that's dinner party worthy!

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