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Ancho Chile, Shrimp, and Pasta
Ancho Chile, Shrimp, and Pasta
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ancho chile shrimp pasta with garlic, olive oil, and Parmesan.
Ingredients:
  • 3 cloves garlic, thinly sliced
  • 8 ounces long, thin pasta such as spaghetti or fettucini
  • Salt
  • 1/2 cup vegetable oil (grapeseed or canola)
  • 1 ounce (about 2 medium to large) dried ancho chiles , rinsed, seeded and deveined
  • 1/2 pound 21-25 count raw shrimp, peeled, deveined, and tails removed, the shrimp pieces cut into thirds
  • Black pepper
  • Freshly grated Parmesan
  • Lime or lemon juice, fresh squeezed
Instructions:
  • Prepare the pasta: Begin by bringing a large pot of salted water to a boil. Add the pasta and cook until perfectly al dente. Meanwhile, multitask by working on the remaining recipe steps while the pasta cooks.
  • In a small skillet over medium heat, sauté sliced garlic in oil until lightly golden. Transfer to a large bowl using a slotted spoon.
  • Fry sliced ancho chiles in oil: Thinly slice the ancho chiles using a chiffonade technique. Add the chiles to hot oil and cook for just 20 to 30 seconds. Use a slotted spoon to transfer the chiles to the bowl with the garlic. Avoid over-cooking to prevent bitterness.
  • Sear shrimp in fragrant ancho chili oil: Add raw shrimp to the pan with the spicy chili and garlic-infused oil. Cook over high heat for a few minutes, stirring often, until shrimp just turns pink. Remove from heat and combine shrimp and oil with garlic and chilies in a bowl.
  • Toss drained cooked pasta with shrimp, garlic, chiles, and oil. Season with salt and black pepper, then mix well.
  • To serve this delicious dish, divide into bowls and top with freshly grated Parmesan and a dash of lemon or lime juice for added flavor.

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