Spicy Drunk'In Shrimp Farfalla

• 1-1/2 lbs. large, peeled, cleaned and deveined shrimp
• 1 lb. box of farfalla(bow tie)pasta
• 1/2 cup of clam juice or shrimp stock
• 1 1/4 cup diced green onions
• 4 cloves minced garlic
• 1 green bellpepper diced
• 1 yellow bellpepper diced
• 3 tablespoons olive oil
• 1 finely diced jalapenos (w/ seeds)
• 3 cans of Mexican style tomatoes w/ juice
• 1/2 cup quality Tequila
• 1/2 cup chopped fresh cilantro leaves
• 1/2 cup chopped fresh parsley leaves
• 3/4 cup of heavy whipping cream
• juice of 1 lime
• 1/2 to 1 teaspoon sugar
• salt & pepper to taste

1. Heat 2 tablespoons of oil over medium high heat in a 12" heavy skillet until hot, then saute onions, peppers, garlic and jalapeno until translucent, approximately 5-10 minutes. Add tequila and juice of one lime and cook for 5 minutes or until liquid has reduced by half. Add tomatoes, sugar, clam juice, cilantro, salt and pepper to taste. Simmer and stir for 10-15 minutes. Reduce heat to medium and slowly add cream to tomato mixture while stirring. Cook pasta in a 8-10 quart pot of boiling salted water until al dente. Drain pasta in a colander. Add shrimp and pasta to tomato mixture and cook over moderately high heat, stirring constantly until shrimp turn pink and are thoroughly cooked. Remove from heat, stir in fresh parsley and salt & pepper to taste. Garnish with additional limes and crushed red pepper.

shrimp, tiepasta, clam juice, green onions, garlic, green bellpepper, yellow bellpepper, olive oil, tomatoes, quality tequila, cilantro, parsley, cream, lime, sugar, salt

Taken from www.epicurious.com/recipes/member/views/spicy-drunkin-shrimp-farfalla-1201711 (may not work)