Recipe: Wicked Linguine Shrimp Pasta

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WFAA

Posted on October 25, 2013 at 4:09 PM

Updated Friday, Oct 25 at 4:14 PM

Wicked Linguine Shrimp Pasta

Ingredients

  • 8 ounces dried pasta (linguine, fettuccine, etc.)
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 5 garlic cloves, peeled and minced
  • 1/2 teaspoon cumin
  • 4-5 small fresh chopped tomatoes
  • 1 pound peeled large shrimp
  • 2 teaspoons fresh lemon juice
  • 1 1/2 cups half-and-half, light cream, or evaporated milk
  • 1/4 cup chopped fresh cilantro (coriander)
  • Salt and pepper, to taste

Chipotle Sauce

  • 1 or more canned chipotle peppers chopped
  • 1/4cup Almonds
  • 1/4 cup pecans
  • 1 bushel cilantro
     

Preparation:

  1. Boil the pasta in a large sauce pan until al dente, according to the package instructions. Drain and set aside.
  2. Heat the oil in a large frying pan on medium heat and sauté the onions for 2 minutes. Stir in the 2 cloves garlic, tomatoes, shrimp and cumin. Sauté for an additional 2 minutes.
  3. Reduce the heat to medium-low and stir in the chipotle pesto (recipe below), and half-and-half (or cream or evaporated milk). Simmer until the shrimps are just cooked through, approximately 3-4 minutes, depending on the size of shrimps used. Taste and correct the seasoning by adding salt, pepper, and, if needed, additional chipotles to suit your taste.
  4. Return the pasta to the sauce pan in which it was cooked. Toss in shrimp and sauce until well blended and transfer to a serving dish. Serves 4 as a main course.
  5. Top with fresh cilantro and feta cheese


Chipotle Sauce
Mix cilantro, almonds, pecans, chipotle can of peppers, lemon and 3 garlic cloves in food processor and mix till pesto is blended to preferred constancy

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