tequila lime shrimp with angel hair pasta

1 lb extra large gulf shrimp
2 tablespoons extra virgin olive oil
1 shallot, minced
3 cloves garlic, minced
1/2 red pepper
1/2 yellow pepper
12 snow peas halved
1/4 cup tequila
2 tablespoons Grand Marnier
juice of 1/2 lime
2 chipotles in adobo, minced (make your own if you can)
(sub 2 tsp (or to taste) Tony Roma's chipotle sauce)
1 cup Mexican crema (sub 0% greek yogurt)
1 tablespoon kosher salt
1/2 tablespoon fresh ground black pepper
1 teaspoon ground cumin
1 tablespoon chopped fresh oregano (sub 1 teaspoon dried)
(1/4 cup grated cotija cheese) add to calculation seperately
6 oz (uncooked) cooked pasta

Heat the oil in a large saucepan or skillet over medium high heat and add the shallots and garlic. Cook just until fragrant about 1 to 2 minutes. Carefully (don’t set your house on fire) add the tequila and Grand Marnier, then the lime juice, chipotles, cumin, oregano and salt and pepper. Let this mixture cook for about 5 minutes to help meld the flavors. Now add the shrimp and cook until just opaque, stirring frequently. Finally whisk in the crema a little bit at a time until the sauce in the pan reaches the desired thickness. Serve over fresh cooked pasta and top with an equal portion of the cotija cheese.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user STUMPALAMA.