Cooking: Tequila Shrimp Pasta with Tomato-Cream Sauce

I found this recipe while leafing through the Williams-Sonoma Savoring Pasta & Rice cookbook. It sounded unique and I just had to try it. Who can resist boozy pasta?!?! *hic*

In total it took me about an hour and a half to make the pasta. A majority of that time was spent roasting the tomatoes for an hour. But, in the end all that time was worth it.  I loved the way the citrus juice flavor combined with the tomatoes and chipotle peppers.  My husband declared this pasta as “best and a half!”

I will definitely keep this recipe in my repertoire.

(click “more” for the recipe)

Tequila Shrimp Pasta with Tomato-Cream Sauce
(adapted from Williams-Sonoma: Savoring Pasta & rice)

• 1 1/2 lb tomatoes, cut into wedges
• 3 tablespoons olive oil
• 3/4 teaspoon salt, plus more to taste
• 1 /14 lb shrimp, peeled and de-veined
• 1/4 cup lime juice
• 3 tablespoons tequila
• 5 cloves garlic, finely chopped
• 2 chipotle chiles en adobo, minced, plus 1-2 teaspoons sauce from the chiles
• 1 cup heavy cream
• 3/4 lb. bow tie pasta
• 2 green onions, including green tops, thinly sliced

1. Preheat oven to 400 degrees. Arrange the tomatoes in a 9-inch glass baking dish. Drizzle with 1 tablespoon of the olive oil and season with 1/4 teaspoon of the salt. Place in oven and bake 30 minutes. Turn tomatoes and bake until tomatoes are soft and lightly browned and most of their juices have evaporated, 25-30 minutes longer. Let cool and transfer tomatoes and remaining juices to food processor and process until fairly smooth.   
2. In a non-aluminum dish, combine the shrimp, lime juice, tequila, and 1/4 teaspoon of the salt. let stand at room temperature, stirring once or twice for about 30 minutes.
3. Drain the shrimp, reserving the marinade. Set a large frying pan over high heat and add the remaining 2 tablespoons olive oil. When it’s hot, add the shrimp and cook tossing and stirring, until the shrimp are pink and partially curled but not done through, about 2 minutes. Transfer to a bowl. Reduce the heat to low and add garlic to the pan. Cook, stirring often, until fragrant and golden, about 2 minutes.
4. Add the pureed tomatoes, the reserved marinade, the chipotles and their sauce to taste, and the remaining 1/4 teaspoon salt. Raise the heat slightly and simmer until thick, about 5 minutes. Add the cream and stir in the shrimp and any juices from the bowl. Bring to a simmer and cook, stirring occasionally, until the shrimp are just cooked through but still moist and the sauce is thick, 3-5 minutes.
5. Cook bow tie pasta as directed and drain. Add the pasta to the sauce in the frying pan. Heat briefly, tossing and stirring, until well combined. Divide the pasta among individual plates. Scatter green onions over the top and serve immediately.