SHRIMP PASTA WITH CREAMY CHIPOTLE SAUCE RECIPE - (4.1/5)
Provided by Storie
Number Of Ingredients 15
Steps:
- Boil the pasta in a large sauce pan until al dente, according to the package instructions. Drain and set aside. Heat the oil in a Dutch oven or large frying pan on medium heat and, stirring occasionally, sauté the onions for 2 minutes or until wilted. Stir in the garlic, bell peppers, tomatoes, and cumin. Sauté for an additional 2 minutes. Reduce the heat to medium-low and stir in the chipotles, shrimps, lemon juice, and half-and-half (or cream or evaporated milk). Simmer until the shrimps are just cooked through, approximately 3 to 5 minutes, depending on the size of shrimps used. Stir in the cilantro. Taste and correct the seasoning by adding salt, pepper, and, if needed, additional chipotle to suit your taste. Return the pasta to the sauce pan in which it was cooked, sprinkle with the grated cheese (if used), and pour the shrimp sauce over it. Toss until well blended and transfer to a serving dish. Serves 4 as a main course.
PASTA WITH SHRIMP AND CREAMY CHIPOTLE SAUCE
Plump shrimp are cooked with aromatic fennel, sweet fresh corn, smoky chipotles in adobo, and a splash of cream for good measure in this flavor-packed pasta dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1/2 cup pasta water, then drain.
- Meanwhile, heat oil in a large straight-sided skillet over medium-high. Add fennel, season with salt and pepper, and cook, stirring occasionally, until it begins to soften, about 3 minutes. Add corn and chipotles with sauce and cook, stirring, 3 minutes. Add shrimp; cook until just beginning to curl but not completely cooked, about 1 1/2 minutes.
- Add pasta, reserved pasta water, and cream. Cook, stirring and shaking pan until pasta and shrimp are cooked through and a creamy sauce forms, 1 to 2 minutes more. Season with salt and pepper and serve, garnished with fennel fronds.
CHIPOTLE PASTA
Steps:
- In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, chipotle sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.
- Serve in pasta bowl and garnish with diced tomato, scallions, and more grated Parmesan.
- Combine all ingredients in blender, puree, cover and refrigerate.
PENNE WITH CAJUN HOT LINKS AND CHIPOTLE SHRIMP
Steps:
- In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, 3/4 of the Chipotle Sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.
- Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan.
- Combine all ingredients in blender, puree, cover and refrigerate.
CHIPOTLE SHRIMP WITH PASTA
This is so good! Our supermarket was giving out samples of this and even the kids ate it! Very simple and the flavor is awesome. Serve with some good garlicky Italian bread.
Provided by jovigirl
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat a 2-sided grill (like the Foreman grill). Place pasta and water in large saucepan. Cover and bring to boil over medium-high heat. Remove lid and cook 6-8 minutes, stirring often, until most of the water is absorbed.
- Place shrimp and cornstarch in a large ziplock bag. Seal and shap to coat shrimp. Add marinade to bag, seal tightly and knead to coat; set aside.
- Stir remaining ingredients gently into pasta. Reduce heat to low, cover and simmer 5 minutes, stirring occasionally.
- Place shrimp on grill, using tongs, and close lid. Grill 3-4 minutes or just until shrimp turn pink. Serve over pasta.
Nutrition Facts : Calories 402.5, Fat 9.7, SaturatedFat 4.7, Cholesterol 284, Sodium 313.6, Carbohydrate 44.9, Fiber 2.7, Sugar 2.3, Protein 33
SHRIMP IN CHIPOTLE SAUCE
A sauce just spicy enough to make your mouth tingle enveloping tender shrimp- this is fairly quick to prepare if you use pre- peeled shrimp. This recipe includes Cola which adds flavor as well as a touch of sweetness. The sauce is good spooned over white rice. I would not suggest using diet cola for this recipe. Adapted From William Sonoma Mexican.
Provided by cookiedog
Categories Mexican
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, stir together the garlic, lme juice, and sea salt and pepper to taste. Add the shrimp and toss until thoroughly coated. Let marinate while preparing the sauce, at least 5 minutes.
- In a heavy frying pan or cazuela over medium-high heat, heat the olive oil. Add the onion and saute until golden, about 3 minutes. Add the tomatoes and cook, stirring constantly, just until the color deepens, less than 1 minute. Using a slotted spoon, transfer the tomato mixture to a blender, allowing any excess oil to drip back into the pan. Reserve th oil in the pan. Add the chiles an dsauce, cola, and oregano to the blender. Process until you get a textured sauce.
- Remove the shrimp from the marinade and pat dry with paper towels. Return the pan with the reserved oil to medium-high heat and heat until the oil begins to shimmer. Add half of the shrimp and cook until opaque, about 2 minutes. Using the slotted spoon, transfer to a plate. Repeat with the remaining shrimp and add them to the plate.
- Return the still-hot pan to medium-high heat and add the sauce. Fry, stirring frequently, until the sauce thickens and the flavors deepen, about 5 minutes. Stir in the shrimp and cook for 2 minutes longer just to heat through. Divide the shrimp evenly among warmed individual plates. Spoon some of the remaining chipotle sauce over each serving and serve at once.
Nutrition Facts : Calories 151.6, Fat 10.5, SaturatedFat 1.4, Sodium 437.9, Carbohydrate 14.8, Fiber 2.5, Sugar 8.4, Protein 2.1
CHIPOTLE SHRIMP
I received this recipe in my email. I do not like cooking with so much butter - I think it can easily be reduced.
Provided by Vino Girl
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring rice and water to a boil in a medium saucepan.
- Reduce heat to low, cover, and cook 20 minutes, or until rice is tender and water is absorbed. (Or cook as package directs).
- Meanwhile melt the butter in a skillet over medium heat.
- Stir in the garlic, and cook about 30 seconds before adding wine, Worcestershire sauce, chipotle, and salt.
- Mix in the shrimp, and cook 5 minutes, or until the shrimp are pink and opaque.
- Serve over the cooked rice.
Nutrition Facts : Calories 470.3, Fat 14.8, SaturatedFat 7.9, Cholesterol 289.7, Sodium 983.5, Carbohydrate 40.7, Fiber 0.6, Sugar 0.8, Protein 38.2
CHIPOTLE SHRIMP OR SCALLOP SCAMPI WITH FETTUCCINE
This is a restaurant-quality dish that takes little time to prepare and can be made using either shrimps or scallops or 1 pound of both! You can use spaghetti in place of the fettuccine if desired. You can also increase the amount of shrimp or scallops. Serve this with garlic bread, recipe#105726 or #152138...sooooooo good!
Provided by Kittencalrecipezazz
Categories European
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Saute the chopped chipotle peppers, shallots (if using) and garlic in oil for about 2 minutes.
- Add in uncooked shrimp; cook stirring constantly for about 3 minutes or until the shrimp is pink; remove the mixture to a bowl, cover to keep warm and set aside.
- To the skillet add in the wine, Dijon mustard and Worcestershire sauce; cook for 4 minutes over medium-high heat.
- Return the shrimp mixture back to the skillet, then add in butter and lemon juice; cook for about 2 minutes or until heated through and combined.
- Season with salt and black pepper.
- Place the cooked fettuccine in a large serving platter or dish; Place the shrimp mixture on top of the pasta; toss to combine.
- Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 1334.6, Fat 56.4, SaturatedFat 24.1, Cholesterol 669.8, Sodium 813.2, Carbohydrate 116.9, Fiber 5.3, Sugar 4.1, Protein 84.2
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