Tequila Shrimp and Pasta

1 Tbsp olive oil
4 cloves minced garlic
1 lb (25-30's) shrimp; prepped
1 tsp chili powder
2 tsp tequila
1/2 cup red pepper strips
1/2 cup Chinese pea pods
1/2 cup sliced onions
4 cups cooked fusilli pasta
1 cup Cains® Light Blush Wine Vinaigrette Dressing
1/2 cup fresh grated Pecorino cheese
Peel the shrimp and remove the tail. Butterfly slighly and rinse out the vein under cold water. Pat the shrimp dry with paper towels and refrigerate until ready to cook.

Heat the oil in a large sauté pan over medium heat.  Add the garlic and cook for 30 seconds.   Add the shrimp to the pan in a single layer and sprinkle with chili powder.  Cook until the shrimp starts to turn pink and then flip the shrimp to cook on the other side.  Make sure all the shrimp are turned over.    After turning the shrimp, pull the pan away from the flame and carefully flambe with tequilla. When the flame subsides, add the red pepper strips, pea pods and onion and sauté for 2 minutes.

Toss in the cooked pasta and add the blush wine vinaigrette. Cook for 2 additonal minutes.  Top with freshly grated Pecorino cheese (or Parmesan).
Serves 4 - 6

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