A couple months ago, I ran across a great recipe for chipotle chicken pasta. I decided to incorporate the sauce into another recipe. This dish was originally planned with scallops, but was converted to shrimp when scallops weren’t available.
Shrimp & Pasta in a Chipotle Cream Sauce:
• 1 lb shrimp
• ½ tbsp extra virgin olive oil
• ½ tbsp apple cider vinegar
• 1 clove minced garlic
• 1 tsp brown sugar
• ½ lb cooked linguine
• 1 tbsp butter
• ½ cup chicken stock
• 2 chipotles canned in adobo sauce
• ½ cup cream or fat free half and half
• ¼ cup shredded parmesan
I began by marinating 1 pound of shrimp in ½ tbsp extra virgin olive oil, ½ tbsp apple cider vinegar, a clove minced garlic, 1 tsp brown sugar, and a pinch of salt and pepper. Heat 1 tbsp butter in a skillet to cook the shrimp. When shrimp is done, remove to another plate.
Add ½ cup chicken stock to the remaining melted butter in the skillet, along with two diced chipotles. Let the chicken stock simmer to about half. Add ¼ cream and ¼ cup fat free half and half. (Or simply ½ cup cream or ½ cup half and half, depending on your preference.) Let the sauce simmer until thickened. Add ¼ cup shredded parmesan and stir until melted. Add cooked linguine to the sauce and toss to coat. Top with shrimp.
You may have noticed that I’ve included a lot of recipes with chipotle. As an explanation, here’s a picture of my husband’s hot sauce collection:
He needs a hot sauce fridge about as much as I need a cheese fridge. Chipotle is a good compromise as far as heat level.
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