Thursday, August 8, 2013

Shrimp Pasta with Creamy Chipotle Sauce

D found this recipe on  He must have had a craving for something he found. 

Anyway, he made it.  It was pretty good.  But it was not spicy.  For lunch the flavor melded more, and got a little more heat, but still not a lot.  He used 2 chipotles.

I'd say we could have again, but back off on the onions.  There seemed to be a lot. Or I just managed to get all of them.  Using fat-free half and half would reduce the calories by 60/serving.

Shrimp Pasta with Creamy Chipotle Sauce

8 ounces dried pasta (linguine, fettuccine, etc.)
1 tablespoon vegetable oil (used 1 TBSP butter)
1 small onion, chopped
2 garlic cloves, peeled and minced (used 6)
1 small bell pepper, cored, seeded, and sliced
4-5 small fresh plum tomatoes (or 10 cherry tomatoes), stem ends and seeds removed, sliced (used 3 large)
1 or more canned chipotle peppers in adobo sauce, minced, plus 1 teaspoon adobo sauce (used 2)
1/2 teaspoon cumin
1 pound peeled large shrimp
2 teaspoons fresh lemon juice
1 1/2 cups half-and-half, light cream, or evaporated milk (used regular half-and-half)
1/4 cup chopped fresh cilantro (coriander greens, dhania, etc.)
Salt and pepper, to taste
(Optional) 1/4 cup grated cotija or parmesan cheese (used 1/8 C of parm)

Boil the pasta in a large sauce pan until al dente, according to the package instructions. Drain and set aside.

Heat the oil in a Dutch oven or large frying pan on medium heat and, stirring occasionally, sauté the onions for 2 minutes or until wilted. Stir in the garlic, bell peppers, tomatoes, and cumin. Sauté for an additional 2 minutes.

Reduce the heat to medium-low and stir in the chipotle(s), shrimps, lemon juice, and half-and-half (or cream or evaporated milk). Simmer until the shrimps are just cooked through, approximately 3-4 minutes, depending on the size of shrimps used. Stir in the cilantro. Taste and correct the seasoning by adding salt, pepper, and, if needed, additional chipotles to suit your taste.

Return the pasta to the sauce pan in which it was cooked, sprinkle with the grated cheese, if used, and pour the shrimp sauce over it. Toss until well blended and transfer to a serving dish.

Serves 4 as a main course.

Nutritional Info per serving (from
Calories: 501; Carbs: 54; Fat: 15; Protein: 29; Sodium: 506; Fiber: 4

Ingredients used to calculate
Barilla - Linguini- Original, 8 oz
Onions - Raw, 1 small
Garlic - Raw, 6 clove
Countryside Creamery (Aldi) - Sweet Cream Butter Salted, 1 Tablespoon (14g)
Vegetable - Green Bell Pepper (Raw), 1 Cup, chopped (149 g)
Tomato - Plum (Medium), 4 medium
Herdez - Chipotle Pepper In Adobo Sauce, 2 pieces
Spices - Cumin, 0.5 tsp
Aldi - Sea Queen - Large Cooked Shrimp, 16 oz (114g)
Mc Realemon - Lemon Juice, 2 teaspoon
Aldi Friendly Farms - Half &Half, 24 tbsp
Cilantro - 1 Cup, 0.25 Cup
Aldi Priano - Parmesan Cheese - Freshly Shredded, 1/8 cup
Kroger - Coarse Kosher Salt, 1/4 tsp
Spices - Pepper, black, 0.5 tsp

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