Spicy Scampi El Sombrero
Turn up the heat on your dinner table with "Spicy Scampi El Sombrero," a bold and flavorful twist on classic shrimp scampi. This vibrant recipe combines tender, juicy shrimp with the smoky kick of red chili flakes and fresh jalapeño, all simmered in a zesty tequila-lime sauce. Infused with garlic and butter, and complemented by sweet bursts of cherry tomatoes, this dish perfectly balances heat and tang. Tossed with al dente linguine and finished with fragrant cilantro, it delivers a restaurant-quality meal in just 35 minutes. Ideal for spicy food lovers, this Mexican-inspired seafood pasta is the perfect fusion of comfort and adventure. Serve with lime wedges for an extra zing, and watch as this unforgettable dish steals the spotlight at your next dinner party!
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic cloves, minced
- 1 tsp red chili flakes
- 1 medium jalapeño, finely diced
- 1 cup tequila
- 2 tbsp lime juice, freshly squeezed
- 1 cup cherry tomatoes, halved
- 1 cup cilantro, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
- 12 oz spaghetti or linguine
- 4 pieces lime wedges, for serving
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to the package instructions. Drain and set aside, reserving 1/2 cup of the pasta water.
While the pasta is cooking, heat olive oil and 2 tablespoons of butter in a large skillet over medium heat.
Add the minced garlic, chili flakes, and diced jalapeño. Sauté for 1-2 minutes until the garlic is fragrant, being careful not to burn it.
Raise the heat to medium-high and add the shrimp to the skillet. Sprinkle with salt and black pepper. Cook for 2-3 minutes on each side until the shrimp are pink and opaque. Remove the cooked shrimp from the skillet and set aside.
Reduce the heat to medium and carefully add the tequila to the skillet. Allow it to simmer for 1-2 minutes to cook off the alcohol, scraping up any browned bits from the bottom of the pan.
Stir in the lime juice, halved cherry tomatoes, and remaining 1 tablespoon of butter. Cook for another 2-3 minutes until the tomatoes start to soften.
Return the cooked shrimp to the skillet and toss to coat in the sauce.
Add the cooked pasta to the skillet, along with the reserved pasta water as needed to loosen the sauce. Toss everything together until well combined.
Remove from heat and stir in the chopped cilantro.
Serve hot, garnished with lime wedges for an extra burst of zest. Enjoy your Spicy Scampi El Sombrero!
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 379 mg | 16% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 3.7 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 118 mg | 9% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 698 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
