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
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
Method Prep:15min › Cook:14min › Ready in:29min
Cook the pasta al dente in boiling salted water according to packet instructions. Drain.
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.
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).
Toss pasta in the sauce, coating completely, and serve immediately. Add pepper and sprinkle each portion with 1/2 tablespoon of Parmesan cheese.