This is one of Mike's favorite dinners. Again, I originally got the recipe online, but I've tweaked it so many times, I'm not sure what the original called for. This recipe can be adapted in many ways to suit many tastes. I'll include my notes on easy changes you can make.
20-30 shrimp, peeled and deveined
1/2 cup tequila (white wine can substitute)
1 cup heavy whipping cream
1/2 red onion chopped
red and/or green bell pepper thinly sliced
1 tbsp minced garlic
1/4 cup sundried tomatoes, diced
your favorite pasta (I typically use linguine)
1. boil the pasta, drain, toss with a little olive oil and set aside. I love using whole wheat pasta. It's so much better for you and adds a bit of flavor.
2. in a large skillet, sautee the garlic and onion until slightly browned. Add the shrimp and tequila. Bring the tequila to a boil and cook the shrimp. This just takes a few minutes. It's best to slightly undercook the shrimp at this point as they will continue to cook in the pan and will get chewy if they are overcooked.
3. Lower heat to medium. Add the sundried tomatoes and bell peppers. (I've also added sauteed spinach too. Play around with this. Add your favorite veggies. Almost anything would work here.) Cook until the peppers are slightly softened.
4. Lower hear to simmer and add the cream and cook until warmed through. At this point, you have a couple options. You can serve the shrimp and sauce over the pasta as is, or you can thicken it. To thicken, you can let it cook down a little or you can add a little flour at a time until you reach the desired consistency.
This is great served with a salad, white wine and a baguette. Be sure to keep some extra cream on hand for leftovers. The sauce thickens a lot in the fridge overnight and will need some cream to loosen up again. Another modification: I've also served this dish over yellow rice instead of pasta.
The Food Whore