Instructions: *Stem, seed and slightly crumble dried ancho chilies.

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 sauteeuntil 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.

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