Best Tequila Cream Sauce Pasta Recipes

Pasta With Tequila Lime Cream Sauce image

Provided by pink cook

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup lime juice
1/2 cup tequila
1/4 cup white wine vinegar
1 1/2 cups cream, plus 2 tablespoons (or can use half-and-half cream or evaporated milk)
1 shallot, finely minced
3 garlic cloves, minced
3 tablespoons butter
1 teaspoon cornstarch
12 ounces fettuccine pasta
4 green onions, finely chopped
4 roma tomatoes, diced
grilled chicken, shrimp or salmon

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.

Nutrition Facts : Calories 625.6, Fat 38.6, SaturatedFat 23.1, Cholesterol 186.8, Sodium 121.9, Carbohydrate 59.3, Fiber 1.3, Sugar 2.6, Protein 13.2

TEQUILA CREAM SAUCE PASTA image

Yield 4 bowls

Number Of Ingredients 12

1 pound penne or farfalle pasta
1 tablespoon extra virgin olive oil
1 medium onion, peeled, finely chopped
1 teaspoon crushed garlic (from jar)
1/4 to 1/2 teaspoon red pepper flakes, or to taste
1/4 cup of premium white or gold tequila
1 15-ounce can diced tomatoes
1 tablespoon tomato paste
1/2 teaspoon salt, or to taste
1/2 cup heavy cream
Freshly ground black pepper
Chopped flat-leaf parsley (optional)

Steps:

Cook pasta in 5 quarts of boiling salted water to al dente stage. Drain but do not rinse. While the pasta is cooking, heat olive oil in a 2-1/2 quart non-aluminum saucepan. Add onion and, over medium heat, saute, stirring, until onion is translucent but not browned. Add garlic; stir and saute for 1 minute. Add red pepper flakes; stir and sauté for 1 minute. Add tequila, tomatoes and tomato paste and salt. Bring to boil, lower heat and simmer until sauce is thickened, about 15 minutes, stirring occasionally. Add cream and simmer, stirring, for about 5 minutes. In a large bowl, toss drained pasta with sauce. Divide among 4 heated bowls. Garnish each with freshly ground pepper and chopped parsley, if desired.