1/4 cup butter 1/2 cup onion, chopped 1 1/2 cups chicken stock 2 tablespoons cilantro, minced 1/2 cup heavy cream 1/4 cup parmesan cheese 1/2 cup 4 Copas Blanco 2 cups penne pasta, cooked according to package directions.
In a sauté pan, melt butter and add onions. Saute until translucent. Add tequila and cook to burn off alcohol. Add chicken stock and simmer for 3 to 4 minutes. Add heavy cream and simmer for another 2 to 3 minutes. Fold in cooked pasta, cilantro, and parmesan cheese and mix well.
Marinade: 6 pieces shrimp (21/25 count) 3 tablespoons 4 Copas Blanco 2 tablespoons cilantro, minced 2 tablespoons garlic, minced 2 tablespoons olive oil Juice of 1 lemon Salt and pepper, to taste
Combine all ingredients except tequila in a mixing bowl. Mix shrimp well. Add tequila and let marinate for 10 minutes. Saute shrimp in a pan and top on cooked pasta.