Tequila Seafood Pasta

Mexican Restaurant Recipe

Serves 2

6 large shrimp, peeled and deveined
6 scallops
4 ounces yellow fin tuna, chopped
2 sun-dried tomatoes, chopped
2 mushrooms, chopped
3 ounces of one half yellow bell pepper, seeded and sliced
1 ounce red onions
1/2 cup heavy whipping cream
3 basil leaves, chopped
3 garlic cloves, chopped
2 ounces Cuervo Especial Tequila
4 teaspoons virgin olive oil
5 ounces linguine pasta

Cook linguine pasta. Rinse and drain well; set aside.

Place olive oil in a hot nonstick saute pan. Add garlic, peppers, onions, sun dried tomatoes and mushrooms. Saute approximately 4 minutes, then add shrimp, scallops and tuna. Continue sauteing for about 2 to 3 minutes, then add fresh basil and Tequila and stand back! Let simmer about 1 minute and set in the heavy whipping cream; let reduce. Add linguine, mix well. Finish it off with salt and pepper to taste.

Notes: To make chopping sun dried tomatoes easy try this. In a small glass dish, place tomatoes and a quarter cup of water. Microwave for one minute, drain, then chop. Substitute any of the seafood ingredients with anything you like; chicken is always a good choice.

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