there is nothing better than the tune with salsa pasta..
(This is a basic, easy to make, delicious recipe. I also make a margaritashrimp recipe using a beure blanc sauce and add into that, but this one is a lot easier and quicker)
1 lb. Cooked pasta (I usually use fettucini, but any pasta works)
½ c. green chile, roasted, peeled, stems and seeds removed, chopped.
24 large shrimp, shells removed, cleaned and butterflies.
3 T. butter
Juice from 3 limes
½ c. whipping cream
1 c. light cream (half-and-half)
2 t. lime zest
In a large frying pan melt the butter, add the shrimp and green chile and sauté until the shrimp start to turn pink. Remove the shrimp and keep warm. Increase the heat and add the tequila and lime juice. While stirring, slowly add the half-and-half. Stir in the heavy cream and cook until mixture had thickened.
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