Chipotle Shrimp Penne Recipe
Author: A Mom's Take
Serves: 4
- 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
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 pound cooked penne pasta
- ½ cup Parmesan, grated plus more for serving
- 1 tablespoon diced Roma tomato
- 1 tablespoon diced scallion
- 1 -1/2 cups BBQ sauce
- ¾ cup canola oil
- ⅓ cup lemon juice
- ¾-ounce Dijon mustard
- 1 to 2 chipotle peppers in adobo
- ¾-ounce red chili flakes
- ⅓ teaspoon cayenne pepper
- ⅓ teaspoon ground black pepper
- Start by making the chiptole sauce. Combine all ingredients in blender, puree, cover and refrigerate until ready to use.
- 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, ¾ 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.
Recipe by A Mom's Take at https://www.amomstake.com/chipotle-shrimp-penne-recipe/
3.2.2708