Pasta With Tequila Lime Cream Sauce Recipes

PASTA WITH TEQUILA-TOMATO-LIME SAUCE

Steps:

• Melt butter in a large skillet over medium heat. Stir in onion, garlic, and jalapeno; cook until onion is soft and translucent. Stir in tomatoes, tequila, water, clam juice, and red pepper. Bring to a boil, then add macaroni. Cover, and simmer, stirring frequently, until pasta is tender, about 10 minutes. Remove from heat, and stir in lime juice.

TEQUILA LIME SEARED SCALLOPS PASTA

Steps:

• Wash the scallops under cold water. Thoroughly dry the scallops with paper towel and season with salt and pepper on both sides.
• Bring a large pot of salted water to a boil for pasta.
• In a large cast iron, or stainless steel skillet, melt 1 tablespoon of butter and olive oil over medium high heat. (I suggest using 12-inch skillet to give plenty of room for scallops.)
• Add the scallops to sizzling hot skillet making sure the scallops don't touch each other.
• Sear the scallops for about 2 minutes without disruption until golden crust forms. If the scallops are stuck to the pan, that means they are not ready. Don't force it.
• Using tongs, flip the scallops and cook the other side for another 2 minutes. The center of the scallops should be slightly translucent. Overcooking will result in chewy, rubbery scallops that no one would care for. Remove the scallops onto a plate.
• Cook pasta al dante, according to package directions.
• Remove the skillet in which you cooked the scallops from heat and carefully add tequila and lime juice.
• Over medium heat, add garlic and cook the sauce until it reduced by half, scraping up the browned bits from the scallops.
• Stir in the remaining butter and cilantro.
• Add drained pasta and toss to combine. Add scallops and serve immediately.

CREAMY CHICKEN TEQUILA PASTA

Steps:

• Combine chicken and soy sauce in a bowl and chill until needed.
• Heat 1 tsp oil in skillet over medium heat; add onion and peppers and stir cook until onion softens.
• Remove from pan and save.
• In the same skillet over medium heat, heat remaining oil and add cilantro, garlic and jalapeno and stir cook for 2 to 3 minutes. Add chicken stock, tequila and lime juice. Bring to a boil and cook until liquid has evaporated (5 to 7 minutes).
• Add chicken and soy sauce mixture and cream to skillet. Bring to boil, stirring constantly. Lower heat and cook until chicken is cooked through and sauce is thick (7 to 10 minutes).
• Stir in onion and peppers.
• Serve over cooked pasta of your choice.

CREAMY CILANTRO-LIME CHICKEN PASTA

Steps:

• Heat olive oil in a large skillet on medium-hot heat. Generously season sliced chicken with salt and pepper, add to the hot skillet and cook for about 5 minutes until done. Remove sliced chicken from the skillet.
• To the same skillet, add minced garlic, lime juice and chicken broth. Cook for 1-2 minutes on high heat, deglazing and scraping the skillet until the liquid is reduced and making sure garlic does not burn and brown too much. Mix in chopped cilantro.
• Add heavy cream and milk. Bring to boil, the immediately add cheese and mix in until melted, while boiling. Then, remove from heat.
• Cook pasta according to package instructions, drain, reserving some cooked pasta water.
• Add pasta to the sauce, along with the half of the chicken. Mix everything in and season pasta with more salt, if needed.
• Top with the remaining half of the chicken and more chopped cilantro.

PASTA WITH TEQUILA LIME CREAM SAUCE

Steps:

• In a saucepan combine the garlic and shallots with the tequila, lime juice and vinegar. Cook until reduced to about 1/4 cup. Add the cream and cook until reduced by 1/2. Strain out garlic and shallot if desired.Return sauce to heat and whisk in butter. In a small bowl mix the cornstarch with 1 tablespoon water until smooth. Whisk into sauce to thicken it.This recipe can be doubled or tripled.Pasta:Cook pasta according to package directions. Drain pasta.Add green onions and tomatoes to hot pasta pot and stir. Add drained pasta and sauce and mix well.Serve garnished with cilantro, if desired. You can also top the pasta with grilled fish.

PASTA WITH TEQUILA LIME CREAM SAUCE

Steps:

• Combine garlic and shallot with tequila, lime juice and vinegar. Cook until reduced to about 1/4 cup.
• Add cream and cook until reduced by half. Strain out garlic and shallot if desired. Return sauce to heat and whisk in butter.
• Mix cornstarch with 1 tablespoon water until smooth. Whisk into sauce to thicken.
• Cook pasta according to package directions. Drain pasta. Add green onions and tomatoes to hot pasta pot and stir. Add drained pasta and sauce and mix well.
• Serve garnished with fresh cilantro, if desired. You can also top the pasta with grilled chicken, shrimp or salmon for a heartier meal.

TEQUILA LIME SAUCE

Steps:

• Combine the tequila, lime juice, shallots, garlic, cilantro, salt and pepper in a saute pan over high heat and bring to a boil. Reduce by half. Stir in the cream and simmer for 3 minutes. Whisk in the butter and remove from the heat. Continue whisking until all of the butter is incorporated. Serve immediately.
• Remove the rellenos from the oven. Spoon 1/4 cup of the sauce on each plate and place the rellenos directly on top. Garnish with the tortilla strips and the cilantro sprigs. Sprinkle Essence on the rim.
• Combine all ingredients thoroughly.