MEXICAN PRAWN PASTA WITH CHIPOTLE
Spaghetti or linguine with prawns and spinach tossed in a creamy chipotle tequila sauce. A fantastic Mexican dish that's dinner party worthy!
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Heat olive oil in a pan over medium heat. Add prawns and garlic; saute until prawns are opaque, about 2 to 3 minutes. Reduce heat to low; add tequila and spinach. Cook until alcohol evaporates, about 3 minutes.
- Combine cream, chipotles in adobo, and salt in a blender; blend until smooth. Pour over prawns, stir, and simmer over low heat until everything is well heated (do not boil), about 3 minutes.
- Toss pasta in the sauce until well combined and serve immediately with freshly ground pepper and Parmesan cheese.
Nutrition Facts : Calories 604 calories, Carbohydrate 47.1 g, Cholesterol 258.4 mg, Fat 28.9 g, Fiber 2.4 g, Protein 33.6 g, SaturatedFat 15.2 g, Sodium 179.3 mg, Sugar 1.7 g
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.
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 CREAM SHRIMP
Provided by Marcela Valladolid
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the flour in a shallow bowl. Add 3 tablespoons of the cilantro, 1 teaspoon salt and 1 teaspoon pepper and toss to combine. Add the shrimp and toss to coat.
- Melt the butter in a large heavy saute pan over medium-high heat. Add the shrimp and saute until golden brown and just cooked through, 5 minutes. Transfer the shrimp to a plate. Add the wine to the same pan and boil until slightly thickened, 2 minutes. Add the cream, chipotle chiles, Worcestershire sauce and garlic to the pan and boil until slightly reduced, 2 minutes. Return the shrimp to the pan and toss to coat with the chipotle sauce. Season with salt and pepper. Sprinkle with the remaining tablespoon cilantro and serve with white or brown rice.
CREAMY CHIPOTLE SHRIMP
Creamy chipotle shrimp is a one-pan easy shrimp recipe that's bursting with zesty flavor! This might just be the tastiest weeknight meal to enjoy. Watch the video above!
Provided by Lisa Bryan
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons of olive oil in a saute pan on medium heat. Add the shrimp and saute for 3-4 minutes, or until the shrimp are cooked through and opaque. Remove them to a bowl.
- In that same pan, add another tablespoon of olive oil and add the bell pepper and saute for 4-5 minutes.
- Then add the garlic, white parts of the green onion, salt and pepper. Stir for another 2 minutes.
- Pour in the chipotle sauce and milk and stir to combine. Then add the shrimp back to the pan to warm through.
- Garnish with the green parts of the green onion, chopped cilantro and sliced jalapeno pepper.
Nutrition Facts : Calories 455 kcal, Carbohydrate 10 g, Protein 27 g, Fat 36 g, SaturatedFat 2 g, Cholesterol 324 mg, Sodium 1127 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
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.
CREAMY CHIPOTLE PASTA WITH SAUSAGE
After one taste of this rich, spicy sauce, it'll be on your short list for those nights when you need a quick belly warmer. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook sausage in a large skillet over medium heat until no longer pink; drain. Remove and keep warm., Saute mushrooms and red pepper in oil in the same pan until tender. Stir in the brown sugar, chipotle pepper, chili powder, salt and marjoram; cook 1 minute longer., Add cream, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened. Reduce heat., Add 1 cup cheese; cook and stir until melted. Stir in sausage and peas; heat through. Serve with spaghetti. Sprinkle with remaining cheese.
Nutrition Facts : Calories 464 calories, Fat 37g fat (20g saturated fat), Cholesterol 121mg cholesterol, Sodium 887mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.
More about "mexican prawn pasta with chipotle food"
GARLIC MOJO CHIPOTLE SHRIMP AND PASTA RECIPE | RECIPE ...
From rachaelrayshow.com
Estimated Reading Time 4 mins
MEXICO CITY SHRIMP WITH CHIPOTLE MOJO RECIPE - FOOD & …
From foodandwine.com
5/5 Category ShrimpServings 6Total Time 1 hr 10 mins
- Preheat the oven to 325°. In a 4-cup ceramic baking dish, combine the crushed garlic and olive oil with a pinch of salt. Put the dish on a cookie sheet and bake for about 30 minutes, until the garlic is tender and just starting to brown. Stir in the lime juice and bake for about 15 minutes more, until the garlic is golden and very soft. Let the mixture cool slightly.
- Pour the garlic and oil into a small saucepan. Using a fork, mash the garlic against the side of the pan and stir to incorporate the oil; the sauce may look like it has separated. Add the chipotle, season with salt and keep warm.
- In a large skillet, heat 2 tablespoons of the garlicky oil from the mojo until shimmering. Add half of the shrimp and a generous pinch each of salt and pepper and cook over moderately high heat, turning once, until golden and just cooked through, about 3 minutes. Transfer the shrimp to a platter. Repeat with 2 more tablespoons of the garlicky oil and the remaining shrimp. Top the shrimp with more garlic mojo and garnish with chopped cilantro. Serve with lime wedges, passing the remaining garlic mojo at the table.
MEXICAN PRAWN PASTA WITH CHIPOTLE TASTY RECIPES
From familytopsecretrecipes.blogspot.com
10 BEST MEXICAN STYLE SHRIMP RECIPES - YUMMLY
From yummly.com
CREAMY MEXICAN SHRIMP PASTA RECIPE - SPARKLES OF YUM
From sparklesofyum.com
4.7/5 (6)Total Time 45 minsCategory Entree,DinnerCalories 827 per serving
- Bring a large pot of water to a boil for fettuccine pasta and cook al dente using package instructions, do not rinse. Drain leaving some pasta water in the bottom, and cover. (Tip: I bring the water to a rolling boil and turn on low until almost ready to put the pasta in as it doesn't take as long to bring back to a boil, salt the water well after adding the pasta. Al dente is still a tiny bit of firmness when you bite into the noodle, so they don't turn too mushy).
- Using a non stick saucepan on low heat, warm up 1 cup milk and slowly add grated cheese. Add more cheese once last batch has melted. Keep stirring until last added batch melts. The cheese will most likely form a large clump in your pot, this is fine.
- Once the cheese is melted mix 2 tablespoons flour into a 1/4 cup of cold chicken broth. Stir well and pour into milk and cheese mixture. Stir for a minute or two, and cheese clump will start to dissolve into the milk.
PRAWN TACOS (SHRIMP) - RECIPETIN EATS
From recipetineats.com
5/5 (17)Category MainsCuisine MexicanCalories 622 per serving
- Heat 1 tablespoon oil in a large skillet over high heat. Add half the prawns and cook each side for 60 seconds (or on a BBQ on high heat, suggest double skewer for easy rotation).
SKILLET CHIPOTLE SHRIMP (EASY SPICY ... - THE COOKIE ROOKIE®
From thecookierookie.com
Ratings 32Calories 315 per servingCategory Main Course
- Preheat oven to 200 degrees F. Stack the tortillas, wrap them in foil then place in the oven to warm while preparing the shrimp.
- In a food processor, place the tomatoes, chilies (plus sauce clinging from them) and ¾ teaspoon kosher salt. Pulse 1 minute or until almost smooth. (NOTE** Only half of the sauce will be used in this recipe. The remaining sauce should be frozen for later use.)
- In a 12-inch nonstick skillet, heat 2 tablespoons oil over medium-high heat just until it begins to smoke. Add half the shrimp and cook 45 seconds, turning often. Transfer the cooked shrimp to a bowl and repeat with the remaining shrimp. Place the remaining cooked shrimp in the bowl and mix with 2 tablespoons of the lime juice.
- Turn the heat to medium-high and add the remaining 2 tablespoons oil to the skillet. Add the onion and sauté for 3-4 minutes; add garlic and oregano and cook just until it begins to brown, about 1 minute. Stir in the wine and the leftover shrimp juice from the bowl. Cook until liquid is nearly evaporated. Turn heat to low and add half of the prepared chipotle sauce. Simmer, stirring, until the mixture thickens enough to coat the back of a spoon, approximately 10-12 minutes.
ONE-POT MEXICAN CHIPOTLE CHICKEN PASTA - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
Reviews 2Category Main CourseCuisine MexicanTotal Time 45 mins
- Thinly slice the onion and jalapeño. Cut the tomatoes in quarters and finely chop the cilantro leaves. Dice the grilled chicken.
- In a skillet, heat 1 tablespoon of olive oil. Add onion and garlic, sauté for 5 minutes until onion is translucent.
- Stir in pasta, salsa, and adobo sauce. Reduce the heat to low and simmer until pasta is tender, about 20 minutes.
CHIPOTLE CREAM SAUCE WITH SHRIMP NON DAIRY | 24BITE® RECIPES
From 24bite.com
4.9/5 (32)Total Time 22 minsCategory Main CourseCalories 378 per serving
- Heat olive oil in skillet over medium high heat. Place shrimp in skillet and cook, stirring frequently, until cooked through. Shrimp will change color from an almost transparent when raw, to a pinkish orange white when fully cooked, about 5-7 minutes. Do not overcook. Remove to bowl.
- Coconut cream separates when stored. Before use, stir together briskly until combined. This recipe calls for half a can. Mix together coconut cream and chipotle salsa until combined.
- Place coconut cream mixture in same skillet, bring to boil. Lower heat and simmer about 10 minutes. Remove from heat and gently stir in shrimp to coat. It will thicken as it cools.
CHIPOTLE FIDEO WITH SHRIMP - LA PIñA EN LA COCINA
From pinaenlacocina.com
Reviews 6Servings 4Cuisine MexicanCategory Main Course
- To the blender, add the roughly chopped tomato, chipotles, 4 cloves of garlic, 1/2 tsp ground cumin, 1/2 tsp black pepper, juice of 1 lemon and salt to taste. Blend on high until smooth. Set aside.
TEQUILA, MEXICAN CREAM AND CHIPOTLE SHRIMP - PATI JINICH
From patijinich.com
5/5 (3)Category Antojos, Main CourseCuisine Mexican
- Peel and devein the shrimp. Place in a bowl and sprinkle with salt and pepper. In a large and heavy saute pan set over medium-high heat, let the butter melt. Once it starts to sizzle, add the garlic. Stir and cook for 10 to 15 seconds, until the garlic becomes fragrant. Incorporate the shrimp, making sure that the pan is not over crowded, and let them brown on one side and then the other, just for about 1 to 2 minutes per side. Don't let them over cook, they should brown on the outside, but barely cooked through.
- Add the tequila, and slightly tilt the pan over the flame to ignite the tequila. Let it cook until the flames disappear. Stir in the cream and the chipotle sauce and turn off the heat. Serve immediately sprinkled with the chives on top.
TEQUILA, MEXICAN CREAM AND CHIPOTLE SHRIMP - PATI JINICH
From patijinich.com
5/5 (6)Category Main CourseCuisine MexicanTotal Time 11 mins
- In a large and heavy sauté pan set over medium-high heat, let the butter melt. Once it starts to sizzle, add the garlic; stir and cook for 10 to 15 seconds, until it becomes fragrant.
- Incorporate the shrimp, making sure that the pan is not overcrowded, and let them brown on one side and then the other, for about 1 to 2 minutes per side. Don’t let them overcook; they should be browned on the outside but barely cooked through.
- Add the tequila, and slightly tilt the pan over the flame to ignite it. Let it cook until the flames disappear. Stir in the cream and the chipotle sauce (and the seeded minced chile if using).
MEXICAN SHRIMP LINGUINE - TIDYMOM®
From tidymom.net
Cuisine MexicanTotal Time 40 minsCategory Main DishCalories 251 per serving
- Cook pasta al dente according to package instructions. Drain and set aside. (While pasta is boiling, prepare shrimp and sauce.)
- Heat olive oil in deep 12-inch nonstick skillet over medium-high heat and sauté shrimp 2 minutes until almost pink. Remove shrimp from skillet and set aside.
- Cook onion and peppers in the same skillet, stirring frequently for about 6-8 minutes or until onion is transparent. Stir in garlic and cook until fragrant (about 30 seconds).
- Stir in pasta sauce and simmer, stirring occasionally, 5 minutes or until sauce is heated through. Add shrimp and simmer 2 minutes or until shrimp turn completely pink. Stir in lime juice.
ONE-SKILLET MEXICAN SHRIMP DIABLO DINNER - SKINNYTASTE
From skinnytaste.com
Ratings 72Calories 281 per servingCategory Dinner
- In a medium skillet over medium-high heat, add the olive oil, sauté the yellow onion for 3-4 minutes or until translucent. Add the garlic and sauté 30 seconds more.
- Transfer to a blender with the tomatoes, cilantro, chipotle in adobo, brown sugar and ½ a teaspoon salt.
- In the skillet, add the butter and allow to melt. Add the corn, zucchini, red onion, garlic powder, oregano, ½ teaspoon salt and pepper. Sauté until softened and browned on the edges, stirring occasionally, about 8 minutes. Transfer to a serving platter and squeeze lime juice over the top.
- Transfer the sauce from the blender to the skillet and add the shrimp. Coat the shrimp with the sauce and allow them to cook in the sauce until cooked through and sauce has thickened a bit, about 5 minutes.
MEXICAN SHRIMP PASTA - WHAT'S GABY COOKING
From whatsgabycooking.com
Cuisine MexicanEstimated Reading Time 3 minsCategory Dinner
- In a large skillet saute the shrimp with red pepper flakes, olive oil and salt and pepper until the shrimp are pink and perfect. Add the lime juice and set aside.
- Bring a large pot of water to a boil. Cook the pasta until al dente, drain and add to the skillet with the shrimp. Add the pico de gallo, cilantro, salt, pepper and extra lime juice if desired.
MEXICAN CORN PASTA WITH CHIPOTLE ALFREDO SAUCE ...
From whitneybond.com
5/5 (1)Total Time 20 minsCategory Main CourseCalories 804 per serving
MEXICAN-STYLE PRAWNS | ONE-POT RECIPES | TESCO REAL FOOD
From realfood.tesco.com
5/5 (77)Category DinnerCuisine MexicanTotal Time 1 hr
CHIPOTLE SHRIMP PENNE - MUY BUENO COOKBOOK
From muybuenocookbook.com
5/5 (1)Total Time 25 minsCategory DinnerCalories 217 per serving
MEXICAN PRAWN PASTA WITH CHIPOTLE | RECIPE | RECIPES ...
From pinterest.com
4.5/5 (4)Estimated Reading Time 1 minServings 4Total Time 30 mins
CREAMY CHIPOTLE SHRIMP PASTA — OLE RICO
From recipes.olerico.com
Cuisine MexicanCategory Mexican RecipesServings 4Total Time 30 mins
HOW TO MAKE SHRIMP PASTA WITH CHIPOTLE POWDER — OLE RICO
From olerico.com
5/5 (1)Category Mexican FoodCuisine Mexican FoodTotal Time 30 mins
RICK BAYLESSGARLICKY LINGUINE WITH SEARED SHRIMP, CHIPOTLE ...
From rickbayless.com
SPICY MEXICAN SHRIMP WITH CHIPOTLE RECIPE ... - YOUTUBE
From youtube.com
CHIPOTLE SHRIMP WITH PASTA RECIPES
From tfrecipes.com
CREAMY CHIPOTLE PASTA WITH SHRIMP & SAUSAGE — GRAZE MY WAY
From grazemyway.com
MEXICAN PRAWN COCKTAIL WITH TOMATO, AVOCADO AND CHIPOTLE
From thehappyfoodie.co.uk
SHRIMP IN CHIPOLTE CREAM SAUCE - BEYOND WONDERFUL
From beyondwonderful.com
RECIPES > MEXICAN > HOW TO MAKE SHRIMP AND CRAB ENCHILADAS ...
From mobirecipe.com
25 BEST MEXICAN APPETIZERS (WITH RECIPES) TO SPICE UP …
From mexicancandy.org
PHOTO OF MEXICAN PRAWN PASTA WITH CHIPOTLE BY GEMA | PRAWN ...
From pinterest.com
MEXICAN PRAWN PASTA WITH CHIPOTLE BEST DISHES - VIDEO ...
From videorecipessearch.blogspot.com
DISCOVER CREAMY CHIPOTLE SHRIMP PASTA 'S POPULAR VIDEOS ...
From tiktok.com
MEXICAN PRAWN PASTA WITH CHIPOTLE - REVIEW BY CRUSHER ...
From allrecipes.com
EASY MEXICAN RECIPES - BBC GOOD FOOD
MEXICAN PRAWNS RECIPES
From tfrecipes.com
CHIPOTLE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
MEXICAN PRAWN PASTA WITH CHIPOTLE RECIPE | THE EXCHANGE BOOK
From exchangebook.net
MEXICAN PRAWN PASTA WITH CHIPOTLE IN 2021 | MEXICAN FOOD ...
From pinterest.ca
SHRIMP IN CHIPOTLE SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search