Mexican Prawn Pasta With Chipotle

• 1/2 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

1. 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.
2. 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.
3. 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.
4. Toss pasta in the sauce until well combined and serve immediately with freshly ground pepper and Parmesan cheese.

spaghetti, extravirgin olive oil, prawns, garlic, tequila reposado, heavy cream, peppers, salt, fresh spinach, black pepper, parmesan cheese, freshly ground black pepper, parmesan cheese

Taken from www.allrecipes.com/recipe/259299/mexican-prawn-pasta-with-chipotle/ (may not work)