Title: Pasta Chimayo-Cafe Pierre
Categories: Pasta Mexican Seafood Alcohol
Yield: 4 Servings
| 3 | lg | Ancho chilies; diced * |
| 1 | c | Water; boiling |
| 1 | tb | Rice vinegar |
| 2 | sm | Garlic cloves |
| 1/2 | ts | Dried oregano; crumbled |
| 1/4 | ts | Salt |
| 3 | tb | Butter |
| 1/2 | lb | Medium shrimp; peel, devein |
| 1/4 | c | Tequila |
| 1 1/2 | c | Heavy cream |
| 1/2 | lb | Penne pasta |
| 1/4 | c | Fresh cilantro; minced |
*Stem, seed and slightly crumble dried ancho chilies.
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Place chilies in medium bowl. Add 1 cup boiling water and let stand 30
minutes. Drain. Transfer chilies to blender. Add vinegar, garlic, oregano
and salt. Blend until smooth. (Chili paste can be prepared 1 day ahead.
Transfer to bowl. Cover tightly and refrigerate.) Melt butter in heavy
large skillet over medium heat. Add shrimp and saute until just pink, about
3 minutes. Remove skillet from heat. Add tequila. Ignite with match. Return
to heat and cook until flames subside. Transfer shrimp to bowl using
slotted spoon. Cover with foil to keep warm. Increase heat to high./ Boil
tequila until reduced to 1 Tbsp. Add cream to skillet and boil until
reduced to sauce consistency, about 5 minutes. Add 2 Tbsp. chili paste and
stir until smooth. Season with salt and pepper. Return shrimp to sauce.
Meanwhile, cook pasta in large pot of boiling salted water until just
tender but still firm to bite, stirring occasionally. Drain. Transfer to
large bowl. Pour sauce over pasta, tossing to coat. Divide among plates.
Sprinkle with cilantro and serve.