Tequila Shrimp Pasta

Submitted By: GatorHightowers

1 box of pasta (any kind works, but I prefer linguine)
1 lb of uncooked shrimp, peeled and de-veined
3/4 cup diced white onion
1 bell pepper juliened (any color--green works well)
1/2 cup sun-dried tomatoes, chopped
1/2 cup tequila (the alcohol cooks out--you can substitute white wine if you want)
1 cup heavy whipping cream (plus extra)
salt and pepper
fresh cilantro
garlic
olive oil

1. Bowl your pasta and set aside

2. heat the olive oil in a large skillet over medium high and add onions, garlic and sun-dried tomatoes. Cook until the garlic and onions are browned.

3. Add the tequila and bring almost to a boil; add the shrimp and peppers and sautee until the shrimp are cooked. It's important not to overcook the shrimp b/c they will become tough.

4. Lower the heat to simmer and mix in the heavy cream, stirring frequently to create a cream sauce--if it's to thin, you can add flour; too thick, add more cream or milk--be sure to add each a little at a time. The longer you leave the sauce on the heat, the more it will reduce/thicken--leave it on until the sauce is a consistency that you desire.

5. Season the sauce with salt and pepper and any other spices to taste--I kind of experiment every time I make this.

6. Pour the shrimp and sauce over the pasta, garnish with cilantro and serve.

The sauce usually thickens quite a bit in the fridge, so I keep some extra cream on hand for warming up leftovers.