Insider's Guide to Spas
Sonora Shrimp Scampi Pasta
Miraval

Food & Drink

Miraval’s Sonoran Shrimp Scampi Pasta


Makes 4 servings

  • 2 Tbsp. thinly sliced sun-dried tomato
  • 6 oz. farfalle (bowtie) pasta
  • 12 oz. peeled, fresh large (21/25 count) shrimp
  • 1/8 tsp. kosher salt
  • Pinch freshly ground black pepper
  • 2 Tbsp. plus ¼ tsp. extra-virgin olive oil
  • ¼ C roasted, peeled, and chopped fresh poblano chili, or canned chili, rinsed and drained
  • 1 Tbsp. minced garlic
  • 1 Tbsp. minced cilantro
  • ¼ C tequila
  • 2 Tbsp. fresh lime juice
  • 1 recipe Scampi Sauce (recipe follows)

Place the sun-dried tomatoes in a small bowl and cover with warm water. Let sit until plump, about 1 hour. Drain well and set aside.

Bring a medium pot of lightly salted water to a boil. Add the pasta and cook until al dente, 10 to 12 minutes. Drain, rinse under cold running water, and drain well. Toss the pasta with ¼ tsp. of the oil to prevent it from sticking and set aside.

Heat the remaining 2 Tbsp. oil in a large heavy skillet over medium-high heat. Add the shrimp and sear, 1 to 1½ minutes. Turn the shrimp and cook for 30 seconds. Add the poblano and garlic and cook, stirring, for 45 seconds. Add the tomatoes and cilantro, stir well, and cook for 45 seconds. Add the tequila and lime juice, and cook, stirring, until the liquid is reduced by half, 1 minute. Add the Scampi Sauce, stir well to incorporate, and cook for 30 seconds. Add the drained pasta and cook, stirring, until heated through and evenly coated with the sauce, 1½ to 2 minutes.

Divide the shrimp scampi pasta among 4 pasta bowls and serve immediately.

Calories: 450; TOTAL FAT: 6 G; CARBOHYDRATE: 59 G; DIETARY FIBER: 5 G; PROTEIN: 30 G


Scampi Sauce
Makes 1¼ cups

  • ¼ tsp. extra-virgin olive oil
  • 2 Tbsp. minced yellow onion
  • 1 Tbsp. minced jalapeño
  • 2 tsp. minced garlic
  • 2 Tbsp. fresh lime juice
  • 2 tsp. tequila
  • 2 c. rice milk
  • ½ c. peeled and chopped russet potato
  • ¼ c. chopped firm tofu
  • ¼ c. Neufchâtel cheese or low-fat cream cheese
  • 2 Tbsp. low-fat sour cream
  • ½ tsp. kosher salt
  • Pinch freshly ground black pepper

Heat the oil in a medium heavy skillet over medium-high heat. Reduce the heat to medium, add the onion, jalapeño, and garlic, and cook, stirring, until the onion has slightly browned, 1 to 1½ minutes. Add the lime juice and tequila and stir to deglaze the pan, 30 seconds. Add the rice milk and potato, cover, and cook until the potato pieces are tender and the liquid is reduced, 18 to 20 minutes.

Transfer the mixture to the bowl of a blender, add the salt and pepper, and process on high speed until smooth. Use immediately.

This recipe is featured in Miraval’s Mindful Eating cookbook, which includes 200 beautifully clean recipes and simple techniques for readers to use at home, allowing them to make smarter choices with a better understanding of portion size, ingredients, and cooking practices.