Penne With Cajun Hot Links And Chipotle Shrimp Food

PENNE WITH CAJUN HOT LINKS AND CHIPOTLE SHRIMP

Penne with Cajun Hot Links and Chipotle Shrimp image

Provided by Guy Fieri

Time 35m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1-ounce olive oil
4 hot links, all beef, cut in 6 bias slices
20 (21/25 shrimp), deveined, shelled and butterflied
2 cups heavy cream
1 cup Chipotle Sauce, recipe follows
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 pound cooked penne pasta
1/2 cup Parmesan, grated plus more for serving
1 tablespoon diced Roma tomato
1 tablespoon diced scallion
1 1/2 cups BBQ sauce
3/4 cup canola oil
1/3 cup lemon juice
3/4-ounce Dijon mustard
1 to 2 chipotle peppers in adobo
3/4-ounce red chili flakes
1/3 teaspoon cayenne pepper
1/3 teaspoon ground black pepper

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.

PENNE WITH CAJUN HOT LINKS AND CHIPOTLE SHRIMP

Penne With Cajun Hot Links and Chipotle Shrimp image

This recipe is from Food Network's Guy Feiri. I had this at his restaurant, Johnny Garlic's and loved it. I made it at home last night and it tasted exactly the same! It is spicey! I only put in 1 1/2 peppers and it was not as spicey as it was at the restaurant, but perfect. It is an easy recipe to make!

Provided by quotFoodThe Way To

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 ounce olive oil
4 Louisiana hot link sausages, all beef, cut in 6 bias slices
20 raw shrimp, deveined and shelled
2 cups heavy cream
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 lb cooked penne pasta
1/2 cup parmesan cheese, grated plus more for serving
1 tablespoon diced roma tomato
1 tablespoon diced scallion
1 1/2 cups barbecue sauce
3/4 cup canola oil
1/3 cup lemon juice
3/4 ounce Dijon mustard
1 -2 chipotle chile in adobo
3/4 ounce red chili pepper flakes
1/3 teaspoon cayenne pepper
1/3 teaspoon ground black pepper

Steps:

Make the Chipotle Sauce first. Combine all ingredients in blender, puree, cover and refrigerate.
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.
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.

Nutrition Facts : Calories 1483.7, Fat 99.6, SaturatedFat 34.1, Cholesterol 211.8, Sodium 1646.8, Carbohydrate 133.5, Fiber 15.5, Sugar 25.8, Protein 21

PENNE WITH CAJUN HOT LINKS AND CHIPOTLE SHRIMP

Penne With Cajun Hot Links and Chipotle Shrimp image

This recipe is from Food Network's Guy Feiri. I had this at his restaurant, Johnny Garlic's and loved it. I made it at home last night and it tasted exactly the same! It is spicey! I only put in 1 1/2 peppers and it was not as spicey as it was at the restaurant, but perfect. It is an easy recipe to make!

Provided by star pooley

Categories Seafood

Time 35m

Number Of Ingredients 19

Ingredients

1 oz olive oil
4 louisiana hot link sausages, all beef, cut in 6 bias slices
20 raw shrimp, deveined and shelled
2 c heavy cream
1/2 tsp sea salt
1/2 tsp ground black pepper
1 lb cooked penne pasta
1/2 c parmesan cheese, grated plus more for serving
1 Tbsp diced roma tomato
1 Tbsp diced scallion
CHIPOTLE SAUCE:
1 1/2 c barbecue sauce
3/4 c canola oil
1/3 c lemon juice
1 1/2 Tbsp dijon mustard
1-2 canned chipotle chiles in adobo sauce
1/2 tsp red chili pepper flakes
1/3 tsp cayenne pepper
1/3 tsp ground black pepper

Steps:

1. Make the Chipotle Sauce first. Combine all ingredients in blender, puree, cover and refrigerate.
2. In saute pan over high heat, add olive oil and hot links. Sear links until browned.
3. Add the shrimp and cook until pink. Lower heat to medium.
4. Add cream, 3/4 of the Chipotle Sauce, salt and pepper.
5. Add cooked pasta and the cheese. Toss to combine.
6. Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan.

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