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Lime tequila pasta(shrimp)
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| Guy Fieri's Tequila Turkey Fettuccine Ingredients | |
| 2 tablespoons | olive oil |
| 1/4 cup | 1, 8-inch strips of red onion |
| 3 teaspoons | minced jalapeño |
| 5 ounces | cooked turkey breast, sliced into 1/2-inch pieces |
| 1/4 cup | roasted red bell pepper strips |
| 1 tablespoon | minced garlic |
| 9 ounces | fettuccine |
| 1 ounce | white or silver tequila |
| 1/2 cup | heavy cream |
| 1 tablespoon | fresh lemon juice |
| 1 tablespoon | chopped cilantro, plus 2 sprigs for garnish |
| 1/4 teaspoon | fine sea salt |
| 2 tablespoons | grated parmesan cheese |
| 2 tablespoons | seeded and diced Roma tomato, (about 1/2 tomato) |
| Freshly cracked black pepper | |
| 2 | lime wedges |
Yields: 2
Preparation
Bring a large pot of salted water to a boil.
In a large skillet over high heat, heat the olive oil. Add the onion and jalapeño, and cook until the onion is translucent, about 3 minutes. Add the turkey and roasted red pepper, and mix lightly, taking care not to break up the turkey too much. Add the garlic and cook for 2 minutes.
Cook the fettuccine al dente, according to the package directions. Drain.
Pour the tequila around the edge of the pan to deglaze it. Add the cream and let reduce to 2 to 4 minutes. Add the lemon juice, cilantro and salt, and stir to combine. Add the fettuccine and toss, then add the Parmesan and toss again.
Nest the pasta on a serving plate. Garnish the pasta with sprigs of cilantro and a sprinkle of tomato and freshly cracked black pepper. Serve with lime wedges.
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