Tequila Run Pasta With Shrimp And Mussels In Spicy Tomato Sauce Food

PASTA WITH MUSSELS AND SHRIMP

Steps:

• Butterfly the shrimp: Peel the shrimp, then cut along the curved side with a small sharp knife, about three-quarters of the way through. Devein the shrimp and set aside.
• Bring a large pot of salted water to a boil. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and celery and cook until softened, about 4 minutes. Add the wine and cook until reduced, 1 to 2 minutes. Season with 1/2 teaspoon salt and the red pepper flakes. Add the tomatoes and bring to a simmer; cook until slightly thickened, 10 to 12 minutes.
• Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
• Add the mussels to the tomato sauce, cover and cook until they just begin to open, 2 to 4 minutes. Add the shrimp, cover and cook until the shrimp is cooked through and the mussels have opened fully, 2 to 4 more minutes. (Discard any unopened mussels.)
• Add the pasta to the sauce and stir to coat, stirring in enough of the reserved cooking water to loosen the sauce. Divide among bowls; top with the parsley and celery leaves.

WATERMELON TEQUILA SHOTS

Steps:

• Cut a hole in the watermelon large enough for the tequila bottle's neck. Insert the tequila bottle upside down. Refrigerate and let the liquor soak into the watermelon's flesh overnight.
• Cube the melon, and skewer each cube with a wedge of lime sprinkled with salt.

TEQUILA RUN PASTA WITH SHRIMP AND MUSSELS IN SPICY TOMATO SAUCE

Steps:

• Using a large stockpot or deep large metal skillet (heated to medium heat), add 1-2 tablespoons of olive oil, garlic, minced jalapeño, and red onions. Saute until slightly softened, and the oil is fragrant. Add the fish stock or chicken broth and tequila. Let the broth come to a good simmer or slight bubble, Add the tomatoes, and tomatoes paste, 1 teaspoon of sugar, kosher salt, and fresh ground pepper. Stirring to combine, let it come back to a simmer for about 7 minutes. Start pasta water at this time. Add Mussels to the sauce, cook about 5 minutes, add shrimp cook another 3-4 minutes. Remove from heat.
• After Bringing salted water to a rolling boil in the pasta pan, add pasta and cook until Al dente, if you are unsure read package directions for your brand of pasta). Drain and rinse pasta if desired. Toss in a little olive oil to coat noodles. Add 1 to 2 ladles of sauce only, toss to coat. Place in a serving dish, add mussels and shrimp to top and desired amount of sauce (reserve rest for later) Top with jalapeño slices and lime slices, additional fresh oregano leaves, and cilantro leaves may be used to garnish or enhance.

CREAMY CHICKEN TEQUILA PASTA

Steps:

• Combine chicken and soy sauce in a bowl and chill until needed.
• Heat 1 tsp oil in skillet over medium heat; add onion and peppers and stir cook until onion softens.
• Remove from pan and save.
• In the same skillet over medium heat, heat remaining oil and add cilantro, garlic and jalapeno and stir cook for 2 to 3 minutes. Add chicken stock, tequila and lime juice. Bring to a boil and cook until liquid has evaporated (5 to 7 minutes).
• Add chicken and soy sauce mixture and cream to skillet. Bring to boil, stirring constantly. Lower heat and cook until chicken is cooked through and sauce is thick (7 to 10 minutes).
• Stir in onion and peppers.
• Serve over cooked pasta of your choice.

PASTA WITH SPICY SHRIMP AND SUN-DRIED TOMATOES

Steps:

• Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add shrimp and sauté until pink, about 2 minutes. Using slotted spoon, transfer shrimp to medium bowl. Add remaining 1 tablespoon oil to same pot. Add shallots, sun-dried tomatoes, olives, garlic, lemon peel, and crushed red pepper. Sauté until shallots are soft, about 4 minutes. Add canned tomatoes and simmer until sauce thickens, about 3 minutes. Mix in basil. Return shrimp and any juices to sauce; stir to heat through, about 1 minute.
• Meanwhile, cook pasta in pot of boiling salted water until tender, but still firm to bite. Drain. Add pasta to sauce. Toss over medium heat until sauce coats pasta. Season with salt and pepper. Transfer to bowl; top with cheese.

MUSSELS WITH TOMATOES, JALAPEñO AND TEQUILA

Steps:

• Melt butter in heavy large pot over medium-high heat. Add garlic; sauté until fragrant, about 1 minute. Mix in tomatoes, then next 5 ingredients. Add mussels. Cover and steam until mussels open, about 7 minutes (discard any mussels that do not open). Using slotted spoon, transfer mussels to large bowl. Simmer sauce uncovered until slightly reduced, about 3 minutes. Season with salt and pepper. Pour sauce over mussels and serve.

TEQUILA CHICKEN PASTA

Steps:

• Heat oil in large skillet.
• Cook chicken halfway, about 5-7 minutes om med-high heat.
• Add pepper, garlic and onion to pan, cook an additional 3-4 minutes or until they begin to soften Season with pepper, onion powder, and cayenne.
• cook additional 2-3 min on medium heat.
• At this stage add the lime juice and tequila, distributing evenly. Turn flame to low.
• Add tomato sauce and stir to coat. At this point add the bouillon to the hot water and dissolve. Add the water 1 tbsp at a time and stir, until the desired consistency is reached.
• Serve tossed with your favorite pasta, (12-16 oz.).