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Pan Seared Shrimp Penne with Tequila-Lime Reduction inspired by Jimmy's Harborside
Inspired by Jimmy's Harborside

Pan Seared Shrimp Penne with Tequila-Lime Reduction

Main Course
This vibrant pasta dish features succulent pan-seared shrimp and al dente penne tossed in a complex tequila-lime reduction sauce. The ancho clam broth adds depth while baby spinach and roasted peppers provide color and freshness. It's a sophisticated pasta preparation that balances seafood flavors with hints of southwestern inspiration.
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Servings 4

Ingredients

  • 1 lb Large shrimp (Peeled and deveined, tails left on)
  • 12 oz Penne pasta
  • 1/4 cup Tequila (Blanco/silver)
  • 3 tbsp Lime juice (Freshly squeezed)
  • 1 tsp Lime zest
  • 1 cup Clam juice
  • 1 tsp Ancho chili powder
  • 3 cloves Garlic (Minced)
  • 2 medium Shallots (Finely diced)
  • 3/4 cup Roasted red peppers (Jarred or homemade, sliced into strips)
  • 3 cups Baby spinach (Packed)
  • 1/2 cup Heavy cream
  • 3 tbsp Unsalted butter (Divided)
  • 2 tbsp Olive oil
  • 1 tsp Salt (Divided, plus more for pasta water)
  • 1/2 tsp Black pepper (Freshly ground)
  • 1/4 cup Fresh cilantro (Chopped)
  • 1/4 cup Parmesan cheese (Freshly grated)

Tools You'll Need

  • Large pot for pasta
  • Colander
  • Large skillet
  • Wooden spoon
  • Whisk
  • Microplane or zester
  • Measuring cups and spoons
  • Sharp knife

Chef's Tip

To prevent shrimp from overcooking and becoming tough, sear them separately and add them back to the sauce at the very end. Cook shrimp just until they turn pink and opaque, about 1-2 minutes per side, as they'll continue cooking slightly when returned to the hot sauce.

Instructions

  1. Prepare shrimp: Pat shrimp dry with paper towels. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  2. Cook pasta: Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
  3. Sear shrimp: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook until pink and just opaque, about 1-2 minutes per side. Remove to a plate.
  4. Start sauce: In the same skillet, add remaining olive oil. Sauté shallots until softened, about 2 minutes. Add garlic and cook for 30 seconds until fragrant.
  5. Add liquids: Carefully add tequila (it may flame briefly). Cook until reduced by half, about 2 minutes. Add lime juice, zest, clam juice, and ancho chili powder. Bring to a simmer.
  6. Reduce sauce: Simmer until liquid is reduced by half, about 5-7 minutes. Whisk in cream and simmer for another 2-3 minutes until slightly thickened.
  7. Finish sauce: Add roasted peppers and baby spinach. Cook until spinach wilts, about 1-2 minutes. Whisk in remaining 2 tablespoons butter until melted and incorporated.
  8. Combine: Add drained pasta to the skillet along with the reserved shrimp. Toss to coat, adding pasta water as needed to reach desired consistency. Season with remaining salt and pepper.
  9. Serve: Divide pasta among plates, garnish with cilantro and Parmesan cheese.

Plating

Twirl the pasta into a neat mound in the center of a shallow bowl or plate. Arrange the shrimp around the edges, slightly embedded in the pasta with tails facing outward. Spoon additional sauce over the top, ensuring that pieces of roasted pepper and spinach are visible. Finish with a light sprinkle of freshly grated Parmesan cheese and chopped cilantro across the top.

Storage & Reheating

This dish is best enjoyed immediately after preparation. If necessary, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat with a splash of water or cream to restore the sauce's consistency.

About This Recipe

Jimmy's Harborside's Pan Seared Shrimp Penne featured a creative fusion of Italian pasta traditions with subtle Southwestern and coastal influences. The restaurant's version balanced the richness of cream with the brightness of tequila and lime in a memorable pasta dish. This adaptation preserves those unique flavor combinations while streamlining the preparation for home cooks.

How did it turn out?

We'd love to hear about your experience making this recipe!