Recipes provided with the Spirit of Aloha by Hawaii’s Chef’s, Families, Friends, and Businesses through…

Blanco Penne Pasta

One quarter cup butter  (1/4 cup)
One half cup onion, chopped  (1/2 cup)
One and one half cups chicken stock
2 tablespoons cilantro, minced
One half cup heavy cream  (1/2 cup)
One quarter cup parmesan cheese  (1/4 cup)
One half cup 4 Copas Blanco  (1/2 cup)
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.

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