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Ingredients

½ pound spaghetti 1 tablespoon extra-virgin olive oil 1 pound prawns, peeled and deveined 2 cloves garlic, finely chopped 2 tablespoons tequila reposado 1 cup heavy cream 2 chipotle peppers in adobo sauce salt to taste 1 cup fresh spinach black pepper to taste 2 tablespoons freshly grated Parmesan cheese freshly ground black pepper to taste 2 tablespoons grated Parmesan cheese

Nutrition Info

604 calories carbohydrate: 47.1 g cholesterol: 258.4 mg fat: 28.9 g fiber: 2.4 g protein: 33.6 g saturatedFat: 15.2 g servingSize: - sodium: 179.3 mg sugar: 1.7 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Heat olive oil in a pan over medium heat. Add prawns and garlic, saute until prawns are opaque, about 2 to 3 minutes. Reduce heat to low, add tequila and spinach. Cook until alcohol evaporates, about 3 minutes.
Combine cream, chipotles in adobo, and salt in a blender, blend until smooth. Pour over prawns, stir, and simmer over low heat until everything is well heated (do not boil), about 3 minutes.
Toss pasta in the sauce until well combined and serve immediately with freshly ground pepper and Parmesan cheese.

4 servings

Spaghetti or linguine with prawns and spinach tossed in a creamy chipotle tequila sauce. A fantastic Mexican dish that's dinner party worthy!