Best Penne With Cajun Hot Links And Chipotle Shrimp Recipes

PENNE WITH CAJUN HOT LINKS AND CHIPOTLE SHRIMP

Steps:

• Make the Chipotle Sauce first. Combine all ingredients in blender, puree, cover and refrigerate.
• 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.
• Add cream, 3/4 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.

PENNE WITH CAJUN HOT LINKS AND CHIPOTLE SHRIMP

Steps:

• 1. Make the Chipotle Sauce first. Combine all ingredients in blender, puree, cover and refrigerate.
• 2. In saute pan over high heat, add olive oil and hot links. Sear links until browned.
• 3. Add the shrimp and cook until pink. Lower heat to medium.
• 4. Add cream, 3/4 of the Chipotle Sauce, salt and pepper.
• 5. Add cooked pasta and the cheese. Toss to combine.
• 6. Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan.

RICK'S CHIPOTLE SHRIMP

Steps:

• Roasting the flavorings: On an ungreased griddle or heavy skillet set over medium, roast the garlic cloves, turning occasionally, until soft (they will blacken in spots), about 15 minutes. Cool and peel. While the garlic is roasting, lay the onion out on a small square of foil, set on the griddle and let sear, brown and soften, about 5 minutes on each side. Roast the tomatoes on a baking sheet set 4 inches below a very hot broiler until blackened in spots and soft, about 6 minutes; flip and roast the other side. Cool and peel, collecting all the juices with the tomatoes.
• The sauce: Combine all the roasted ingredients in a food processor or blender, along with the pepper, cloves and 1/4 cup water. Process to a medium-smooth puree. In a very large skillet, heat the oil over medium-high heat. When hot enough to make a drip of the puree sizzle noisily, add it all at once. Stir for several minutes as the mixture sears and darkens then reduce the heat to medium-low and continue to cook, stirring regularly, until very thick, about 5 minutes. A tablespoon at a time, stir in the Chipotle Seasoning Salsa (or chopped chipotle), tasting until the thick salsa suits your own penchant for spiciness. Taste, season with salt and remove from the heat.
• The shrimp: Peel and devein the shrimp, leaving the final joint and the tail intact. Return the skillet with the sauce to medium-high heat. Add the shrimp, then slowly stir and turn for about 3 to 4 minutes, until the shrimp are just cooked through. Season with salt if needed. Serve the shrimp with the rice. Garnish with cilantro.

CHIPOTLE PASTA

Steps:

• 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, chipotle sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.
• Serve in pasta bowl and garnish with diced tomato, scallions, and more grated Parmesan.
• Combine all ingredients in blender, puree, cover and refrigerate.

PENNE WITH CAJUN HOT LINKS AND CHIPOTLE SHRIMP

Steps:

• 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, 3/4 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.
• Combine all ingredients in blender, puree, cover and refrigerate.