Cajun Chipotle Shrimp Pasta

Debbie Martell October 30, 2009

Ingredients

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

Preparation

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.

Tags: Food, Dinner, Cooking, Recipes

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