mexican prawn pasta with chipotle

Prawn

Mexican Prawn Pasta with Chipotle

Drescription

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

Ingredients

½ pound spaghetti
1 tablespoon extra-virgin olive oil
1 pound prawns, peeled and deveined
2 cloves garlic, finely chopped
2 tablespoons tequila reposado
1 cup heavy cream
2 chipotle peppers in adobo sauce
salt to taste
1 cup fresh spinach
black pepper to taste
2 tablespoons freshly grated parmesan cheese
freshly ground black pepper to taste
2 tablespoons grated parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Heat olive oil in a pan over medium heat. Add prawns and garlic; saute until prawns are opaque, about 2 to 3 minutes. Reduce heat to low; add tequila and spinach. Cook until alcohol evaporates, about 3 minutes.
Combine cream, chipotles in adobo, and salt in a blender; blend until smooth. Pour over prawns, stir, and simmer over low heat until everything is well heated (do not boil), about 3 minutes.
Toss pasta in the sauce until well combined and serve immediately with freshly ground pepper and Parmesan cheese.

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This recipe, from chef Marc Forgione, is a twist on a classic Italian dip, tonnato—traditionally made with tuna, here made with salt cod, also known as bacalao. This dip is a great way to highlight the best vegetables that the farmers' market has to offer, whatever the season. In the spring, serve with asparagus and snap peas; in the summer, green beans and gem lettuces; in the fall, spicy radishes and carrots; in winter, bitter greens like radicchio and cauliflower are delicious. And don't forget crackers or toasted crusty bread for a little crunch.