Delicious and Spicy are the two key words for describing this Tequila Run Pasta with Shrimp and Mussels in Spicy Tomato Sauce – the flavor combinations of Penne Pasta, fresh mussels, San Marzano Tomatoes, jalapeño peppers, limes Spanish onion, Tequila, fresh spicy homemade tomato sauce seasoned with cilantro and other herbs are delicious and leave you craving more.
If there are two things I grew up with its Italian Traditional and Spanish foods. Our family is not Spanish by any means we just used to so spend many weeks in Acapulco, Mexico every summer. I have to say I miss being there these days our family was blessed to own a timeshare for over 25 years. Everything seemed brighter the food more vibrant and just a COLORFUL good time.
As a young teenage girl, I had not one clue of how to cook the foods we grew to enjoy there. As I have gotten older and spent time living in California, New York, Nevada, and South Florida. I have to say I have LEARNED a Majestic amount about Traditional Spanish, Mexican, Cuban, Puerto Rican, and Dominican cooking styles.
These days my style is not so traditional unless I am making a family recipe. I tend to make many recipes that are considered Spanish Fusion. They are original and they are mine. “WHY don’t I stick to The Traditional Cooking style I used for so many years?” The answer is simple— I found a chance to bring back to life and update those fabulous recipes I enjoyed over the years. I EAT and COOK with Color….and I wanted my style of cooking to reflect this fact.
This recipe is an example of my Cooking Style I hope you enjoy the Cultural Fusion of Spanish and Italian undertones. This recipe is a perfect meal to impress your guests It’s HIGH in flavor and has remarkable color. A wonderful combination of Pasta, Shrimp, Mussels, and a Spicy Tequila Red Sauce. Seasoned with Fresh Oregano, Cilantro, Lime Juice and other various spices!
- 1 pound Penne Pasta
- 1 & 1/2 pounds of medium fresh shrimp
- 2 pounds, or 6 mussels per person
- 1 -28-ounce can of San Marzano tomatoes, diced tomatoes
- 1 cup homemade fish stock, or chicken broth
- 2 Jalapeno peppers, 1 thinly sliced, 1 minced
- 2 limes, sliced and halved
- 1/4 cup diced red Spanish onion
- 1 ounce Tequila, (your brand)
- 3 tablespoons tomato paste
- 3 tablespoons of chopped fresh cilantro
- 1 and 1/2 tablespoons of fresh oregano leaves
- 1 tablespoon minced garlic
- 1 tablespoon of olive oil
- 1 teaspoon sugar, optional
- Kosher salt
- fresh ground pepper
using a large stock pot or deep large metal skillet (heat to medium heat) add 1 tablespoon olive oil, garlic, minced jalapeño, and red onions. Saute till slightly softened, and oil is fragrant. Add fish stock or chicken broth and tequila. Let the broth come to a good simmer, or slight bubble, Add tomatoes, and tomatoes paste, 1 teaspoon of sugar, kosher salt, and fresh ground pepper. stirring to combine, let it come back to a simmer (about 7 minutes) Start pasta water at this time. Add Mussels to sauce, cook about 5 minutes, add shrimp cook another 3-4 minutes. Remove from heat.
After Bringing salted water to a rolling boil in the pasta pan, add pasta and cook till Al dente, if you are unsure read package directions for your brand of pasta). Drain and rinse pasta if desired. Toss in a little olive oil to coat noodles. Add 1 to 2 ladles of sauce only, toss to coat. Place in a serving dish, add mussels and shrimp to top and desired amount of sauce (reserve rest for later) Top with jalapeño slices and lime slices, additional fresh oregano leaves, and cilantro leaves may be used to garnish or enhance.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.