Ingredients
- ¼ tsp whole allspice
- ¼ tsp black peppercorns
- ¼ tsp cumin seeds
- 1 pint blanco tequila
- 4-6 dried red Thai chilies, smashed
- 1 cardamom pod (optional)
- 1 lb shrimp
- 2 tbs butter
- 4 gloves garlic, minced
- ½ cup cilantro, chopped
- ½ cup Devil’s Tequila mix
- 1 box linguini pasta
Directions
Heat allspice, peppercorns, and cumin in a skillet over medium heat and cook, swirling skillet, until toasted and
fragrant, about 3 minutes. Remove pan from heat and set aside. Take a shot or two of tequila (to make room in the bottle) add toasted spices, chilies, and optional cardamom to bottle. Let bottle sit at least one week before use.
Sauté shrimp with butter and garlic until pink (about 3min). Add in infused tequila and cilantro. Top pasta with shrimp.
