Categories: Pasta, Mexican, Seafood, Alcohol 
      Yield: 4 servings 
  
      3 lg Ancho chilies; diced * 
      1 c  Water; boiling 
      1 tb Rice vinegar 
      2 sm Garlic cloves 
    1/2 ts Dried oregano; crumbled 
    1/4 ts Salt 
      3 tb Butter 
    1/2 lb Medium shrimp; peel, devein 
    1/4 c  Tequila 
  1 1/2 c  Heavy cream 
    1/2 lb Penne pasta 
    1/4 c  Fresh cilantro; minced 
  
  *Stem, seed and slightly crumble dried ancho chilies. 
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  Place chilies in medium bowl. Add 1 cup boiling water and let stand 30 
  minutes. Drain. Transfer chilies to blender. Add vinegar, garlic, oregano 
  and salt. Blend until smooth. (Chili paste can be prepared 1 day ahead. 
  Transfer to bowl. Cover tightly and refrigerate.) Melt butter in heavy 
  large skillet over medium heat. Add shrimp and saute until just pink, about 
  3 minutes. Remove skillet from heat. Add tequila. Ignite with match. Return 
  to heat and cook until flames subside. Transfer shrimp to bowl using 
  slotted spoon. Cover with foil to keep warm. Increase heat to high./ Boil 
  tequila until reduced to 1 Tbsp. Add cream to skillet and boil until 
  reduced to sauce consistency, about 5 minutes. Add 2 Tbsp. chili paste and 
  stir until smooth. Season with salt and pepper. Return shrimp to sauce. 
  Meanwhile, cook pasta in large pot of boiling salted water until just 
  tender but still firm to bite, stirring occasionally. Drain. Transfer to 
  large bowl. Pour sauce over pasta, tossing to coat. Divide among plates. 
  Sprinkle with cilantro and serve.