Tequila Lime Shrimp Pasta

This is another one of those recipes inspired by a dish I had at a restaurant and then decided to recreate it at home. Again, it was a restaurant in San Diego but I can't remember which one. It is a spicy dish. I hope you enjoy.

For two:

4 oz dry linguine
10 oz peeled and deveined medium shrimp
2 cloves garlic, minced
3 green onions, sliced
1 habanero chile, minced (use jalapenos if you want less heat)
2 limes, juiced
1 1/2 oz Tequila ( I like a gold tequila)
3/4 cup cream
1/2 cup rich chicken broth
2 tbsp. butter
2 tbsp. olive oil
freshly ground black pepper
3 oz. freshly grated Parmesan
1/4 cup chopped cilantro

Cook the linguine, al dente, rinse and set aside. Melt butter with oil over medium high heat. When the butter stops foaming, turn the heat up a little and add garlic, onions, habaneros and shrimp. Saute for one minute, turn the shrimp and saute for one minute more. Remove shrimp to a paper towel lined plate and add the tequila. Let reduce until almost dry then add the lime. Let reduce by half then add chicken broth. Let reduce by half then add the cream, pepper and Parmesan. When sauce begins to thicken, add shrimp, pasta and cilantro. Let cook for a max of two minutes. Toss thoroughly and serve.