Chipotle Shrimp With Pasta Food

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.

SHRIMP PASTA WITH CREAMY CHIPOTLE SAUCE RECIPE - (4.1/5)

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.

CHIPOTLE SHRIMP

Steps:

• Place the rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and cook 20 minutes, or until rice is tender and water is absorbed.
• Melt the butter in a skillet over medium heat. Stir in the garlic, and cook about 30 seconds. Stir in the red wine, Worcestershire sauce, chipotle peppers in adobo sauce, and salt. Mix in the shrimp, and cook 5 minutes, or until opaque. Serve over the cooked rice.

SHRIMP-CHIPOTLE ALFREDO

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, melt 2 Tbsp. butter in large skillet on medium-high heat. Add shrimp; cook and stir 3 min. or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.
• Add remaining ingredients, including remaining butter, to skillet; cook on low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring constantly with whisk. Stir in shrimp.
• Drain pasta; place in large bowl. Add shrimp mixture; mix lightly.

CHIPOTLE SHRIMP WITH PASTA

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.

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.

SPICY CHIPOTLE GRILLED SHRIMP

Steps:

• Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.

PASTA WITH SHRIMP AND CREAMY CHIPOTLE SAUCE

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 SHRIMP OR SCALLOP SCAMPI WITH FETTUCCINE

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.