Thursday, October 15, 2015

Friday Food: Cajun Chipotle Shrimp Pasta

Cook Time: 15 Minutes
Serves: 8
Calories: 620
Protein: 25g

-1 lb shrimip
-4 all beef hot links
-1 cup chipotle sauce
-1 tsp black pepper
-1/2 cup grated Parmesan
-1 tbsp diced scallions
-1/3 cup canola oil
-3/4 oz Dijon mustard
-3/4 oz chili flakes
-2 tbsp extra virgin olive oil
-2 cups milk
-1/2 tsp salt
-1lb Penne past
-1 tbsp diced Roma tomatoes
-1 1/2 cups barbeque sauce
-1/3 cup lemon juice
-2 Chipotle peppers in Adobo sauce

  1. In a blender, combine 1 1/2 cups of barbeque sauce, 1/3 cup of canola oil, 1/3 cup of lemon juice, 3/4 ounce of Dijon mustard, 2 chipotle peppers in Adobo sauce, 3/4 ounce of red chili flakes, 1/3 teaspoon of cayenne pepper, and 1/3 teaspoon of black pepper. Puree, cover, and refrigerate.
  2. Cook 1 pound of pasta as directed on pasta.
  3. In a saute pan, heat 2 tablespoons of extra virgin olive oil on high. Slice 4 all-beef hot links on the biased, and saute in the pan.
  4. Add 1 pound of shrimp, and cook until pink.
  5. Lower the heat to medium, and add 2 cups of milk, 3/4 of the refrigerated Chipotle sauce, salt, and pepper.
  6. Add 1 pound of cooked pasta and 1/2 cup of grated Parmesan cheese.
  7. Serve garnished with 1 tablespoon of diced tomatoes and 1 tablespoon of diced scallions.


No comments: