Tequila Cream Sauce Linguine

During the summer, my aunt taught me this recipe while we were grilling lobster with herbed butter.  Let me tell you, I fell in love. While it's quite easy to prepare, this pasta has a ton of flavor. Cajun seasoning adds a kick, but the true burst of flavor comes from the tequila. Tequila is an imported liquor with a strong 80- to 100-proof punch. It adds subtle fire power to sweet and savory dishes. The alcohol cooks off, but it's flavor remains to make this pasta a unique one. 

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1 package cooked linguine pasta

½ cup tequila-white or gold (approx.  a little over 3 shots)

1 stick butter

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

½ tablespoon Cajun seasoning

2 teaspoons red chill flakes

2 teaspoons dried basil

1 teaspoon dried oregano

1 teaspoon rosemary leaves

1/3 cup heavy cream

½ tablespoon sugar, for taste

Cilantro sprigs, for garnish

Grated Parmesan cheese, for garnish

Grilled meat, optional


1.   Cook linguine pasta according to package directions.
2.   Melt the butter in a sauté pan over medium-high heat.
3.  Combine the seasonings and tequila and bring to a boil. Reduce by one-third.
4.    Stir in the heavy cream and simmer for 5 minutes.
5.  Add in sugar to adjust for taste.
6.  Remove from heat, and continue whisking sauce until everything is incorporated.
7.    Add in cooked pasta and coat evenly with the tequila cream sauce. Garnish with cilantro and serve immediately.

*Note: I added some grilled shrimp that was marinated with Cajun seasoning and limejuice. You can serve the pasta itself or even add some marinated grilled vegetables or chicken. 

Tandoori Chicken

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Tandoori Chicken is mouthwatering and full of different spices! Enjoy with seasoned corn and savor the flavors!

Preparation Time :
Prep Time: 5 minutes. Inactive Prep Time: 4-5 hours. Cook Time: 10-15 minutes.

Servings :

Ingredients :

For the marinade:
16 ounce tub of sour cream
1 teaspoon salt
2 tablespoons (1 ½ inches) ginger shredded
4-5 cloves garlic grated
2 tablespoons lemon juice
½ cup chopped coriander
3 tablespoons of Tandoori Masala

5 pounds chicken thighs

Directions :

In a mixing bowl, mix the sour cream, salt, ginger, garlic, lemon juice, coriander, and the Tandoori Masala. To that, add the chicken and mix well so the marinade gets incorporated well into the chicken.
Store the marinated chicken in the refrigerator for at least 4-5 hours or overnight.

On a heated grill, place the chicken and grill until the chicken has turned to a dark orange brown and is fully cooked. Keep flipping the chicken until the chicken has been cooked thoroughly.

Serve the chicken with sliced onions and coriander for garnish.

For the corn, peel and place on top of the stovetop until the corn has been cooked. There are going to be popping sounds but that is okay.
Cut a lemon in half and place it on top of salt and red chili powder. Using the half cut lemon, rub against the corn to season the corn with the salt and red chili powder.