In a large skillet, heat butter and oil. Add shrimp and cook about 8 minutes or until shrimp are pink and firm. Remove shrimp and set aside.
Add peppers, onion, garlic and cilantro to skillet and saute until just barely tender. Remove vegetables and set aside.
Off flame - add tequila to skillet and swirl around pan. Add all seasonings and cream and simmer. Allow sauce to thicken slightly.
Return shrimp and vegetables to skillet and toss until mixture heats well and coats the shrimp with cream. Serve immediately over hot, cooked pasta. Garnish with parmesan chees and extra cilantro leaves.