Mexican chipotle prawn pasta

    29 min

    Spaghetti or linguine with prawns and spinach tossed in a creamy chipotle tequila sauce. A fantastic Mexican dish that's dinner party worthy!

    4 people made this

    Serves: 4 

    • 250g linguine or spaghetti
    • salt to taste
    • 1 tablespoon extra-virgin olive oil
    • 2 cloves garlic, finely chopped
    • 500g prawns, peeled and deveined
    • 2 tablespoons quality tequila reposado
    • 30g fresh baby spinach leaves
    • 240ml single or double cream
    • 2 chipotle peppers in adobo
    • black pepper to taste
    • 2 tablespoons freshly grated Parmesan cheese

    Prep:15min  ›  Cook:14min  ›  Ready in:29min 

    1. Cook the pasta al dente in boiling salted water according to packet instructions. Drain.
    2. While the pasta is cooking, heat the olive oil in a frying pan over medium heat. Add garlic and prawns and sauté for 2 to 3 minutes, until prawns are opaque. Reduce heat to low, add the tequila and spinach. Let the alcohol evaporate.
    3. In a blender, blend cream with chipotles in adobo and salt, until smooth. Pour over prawns, stir and simmer over low heat until everything is heated (do not boil).
    4. Toss pasta in the sauce, coating completely, and serve immediately. Add pepper and sprinkle each portion with 1/2 tablespoon of Parmesan cheese.

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