Tequila Shrimp and Broccoli Pasta

This sounds weird but ended up pretty tasty.  It was one of those things where I looked at what we had and just had to create something.  I wasn't sure that the broccoli was going to taste good with the tequila, but I had no wine and no other veggies.  So, this is what I made...and how I would do it differently.


1 1/2 oz. tequila (the better the brand, the better the taste.  I used Herradura Anejo)
Juice from 1 lime
20 medium size shrimp (I used this many because I counted out the amount foe each person)
2 small heads of broccoli
3/4 box of spaghetti (Take note below)
1 Tb butter
2 Tb Olive Oil
6 cloves of garlice, finely diced


I thawed the shrimp and then marinated it in the tequila and lime juice.  While that was soaking, I cooked the pasta.  I put the pan on medium-high and cooked the garlic for a couple minutes (don't let it start to burn or it will taste bitter).  Then I threw in the broccoli and tossed it in the garlic and oil and let it toast up a bit in the pan.  Then I added 1 ladle of the pasta cooking liquid and let the broccoli steam a little bit.  When the pasta only had 2 minutes left, I added the shrimp with all the marinating liquid and let that steam up.  As soon as the pasta was done I drained it and threw it into the pot with everything else and let it all hang out on low for a little bit to get happy.


Changes and Tips

• The babies had trouble with the spaghetti, so next time I'll use elbow or farfalle or something more "grabbable" for little fingers. 
• I'd add more tequila because the taste was kind of weak
• Don't forget the broccoli stalk.  Just peel off the tough outer layer and cut it up into small cubes.  It is really delicious and mild.
• For small children:  Cut the broccoli up pretty small and overcook it just a little bit without losing the bright green.  This way little hands can grab it more easily and broccoli rejecters end up eating more than they realize because the heads break down and coat the pasta.