CHIPOTLE PASTA

CHIPOTLE PASTA image

Yield 1 Serving

Number Of Ingredients 20

1 oz olive oil
1 hot link, cut in 6 bias slices
5 (21-25 shrimp), deveined, shelled and butterflied
4 oz heavy cream
3 oz chipotle sauce, recipe follows
1/2 tsp sea salt
1/2 tsp ground black pepper
9 oz cooked penne pasta
2 oz Parmesan, grated
1 tbs diced tomato
1 tbs diced scallion
Chipotle Sauce:
1 cup BBQ sauce
1/2 cup canola oil
1/4 cup lemon juice
1/2 oz Dijon mustard
2 oz chipotle paste
1/2 oz red chile flakes
1/4 tsp cayenne pepper
1/4 tsp ground black pepper

Steps:

Pasta: 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, 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 Chipotle Sauce: Combine all ingredients in a blender, puree, cover and refrigerate.