Ancho Chile, Shrimp, and Pasta - You know one
of the great things about being a home cook? You can basically do
whatever you want in your kitchen. Mix up cuisines. Pair unlikely foods.
As long as it tastes good and you like it, no great uber-chef in the
sky is going to look aghast and tell you you can’t do what you’ve just
done. Thank goodness! Case in point, this quick and easy pasta dish from
my friend Peg Poswall. Ancho chiles (dried poblano chili peppers) are
distinctively Mexican. Parmesan? That would be Italian. Tossed together
with pasta and shrimp? Huh?
Believe me, it’s awesome.
We inhaled it. And the next day I made another batch just for me.
It’s actually not that much of a stretch when you think about it. If you
just replaced the ancho chiles with red chili pepper flakes you would
have something that would at least appear to be more classically
Italian, with the garlic, olive oil, and Parmesan. It’s the distinctive
flavor of the ancho chile that provides the Wow factor here.
Ancho Chile, Shrimp, and Pasta Recipe
If you don't have access to ancho chiles, you can steer
more to the Italian side and just use 1/4 teaspoon of red chili flakes
to brighten up this dish.
Ingredients
- 8 ounces long, thin pasta such as spaghetti or fettucini
- Salt
- 1/2 cup vegetable oil (grapeseed or canola)
- 3 thinly sliced cloves garlic
- 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
Method
1 Put a large pot
of salted water on to boil for the pasta when you start this recipe.
Once the water is boiling, add the pasta and cook until al dente. While
the water is coming to a boil and while the pasta is cooking, prepare
the rest of the recipe as follows.
2 Heat oil in a small skillet on medium heat. Once the oil is
hot, add sliced garlic. Cook until lightly browned, then remove with a
slotted spoon to a large bowl.
3 Thinly slice the ancho chiles (can chiffonade as you would
with basil, just roll up into a cigar shape and slice crosswise). Add
the sliced chiles to the hot oil and cook ONLY for 20 to 30 seconds.
Remove with a slotted spoon to the bowl with the garlic. Do not
over-cook the chiles or they will get bitter.
4 Add the raw shrimp to the pan with the now chile and garlic
infused oil. Increase the heat to high, cook for a couple minutes,
stirring frequently, until the shrimp is just turning pink. Remove from
heat. Add the shrimp and oil to the bowl with the garlic and chiles.
5 Add the drained, cooked pasta to the bowl with the shrimp,
garlic, chiles, and oil. Sprinkle with salt and black pepper and toss
to combine. To serve, portion out into bowls, sprinkle with freshly
grated Parmesan and a little lemon or lime juice.
Hopefully this article about the "Ancho Chile, Shrimp, and Pasta Recipe" can be useful. good luck
Title : Ancho Chile, Shrimp, and Pasta
Description : Ancho Chile, Shrimp, and Pasta - You know one of the great things about being a home cook? You can basically do whatever you want in you...