MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Ancho Chile, Shrimp & Pasta
Categories: Pasta, Seafood, Cheese, Citrus, Chilies
Yield: 2 Servings
8 oz Long, thin pasta
Salt & black pepper
1/2 c Oil; grapeseed or canola
3 cl Garlic; thin sliced
1 oz Dried ancho chilies; rinsed,
- seeded, deveined
1/2 lb (U-25) raw shrimp; peeled,
- deveined, tails off, cut
- in thirds
Parmesan; fresh grated
Fres lime or lemon juice
Put a large pot of salted water on to boil for the pasta when you
start this recipe. Once the water is boiling, add the pasta and
cook until al dente. While the water is coming to a boil and while
the pasta is cooking, prepare the rest of the recipe as follows.
Heat oil in a small skillet on medium heat. Once the oil is hot,
add sliced garlic. Cook until lightly browned, then remove with a
slotted spoon to a large bowl.
Thinly slice the ancho chilies (can chiffonade as you would with
basil, just roll up into a cigar shape and slice crosswise). Add
the sliced chilies to the hot oil and cook ONLY for 20 to
30 seconds. Remove with a slotted spoon to the bowl with the
garlic. Do not over-cook the chilies or they will get bitter.
Add the raw shrimp to the pan with the now chile and garlic infused
oil. Increase the heat to high, cook for a couple minutes, stirring
frequently, until the shrimp is just turning pink. Remove from
heat. Add the shrimp and oil to the bowl with the garlic and chilies.
Add the drained, cooked pasta to the bowl with the shrimp, garlic,
chilies, and oil. Sprinkle with salt and black pepper and toss to
combine. To serve, portion out into bowls, sprinkle with freshly
grated Parmesan and a little lemon or lime juice.
Recipe FROM:
http://simplyrecipes.com
Uncle Dirty Dave's Kitchen
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