Cajun Pasta and Chipotle Shrimp Recipe
A little bit of spice and a whole lot of flavor, this recipe is courtsey of Guy Fieri
Ingredients
Main Dish
- 1 oz olive oil
- 4 hot links all beef, cut in 6 bias slices
- 25 shrimp deveined, shelled and butterflied
- 2 cups heavy cream
- 1 cup chipotle sauce recipe follows
- ½ tsp sea salt
- ½ tsp ground black pepper
- 1 lb penne pasta
- ½ cup parmesan grated plus more for serving
- 1 tbsp tomato diced
- 1 tbsp scallion diced
Chipotle Sauce
- 1 -1/2 cups bbq sauce
- ¾ cup canola oil
- ⅓ cup lemon juice
- ¾ oz dijon mustard
- 1 to 2 chipotle peppers in adobo
- ¾ oz red chili flakes
- ⅓ tsp cayenne pepper
- ⅓ tsp ground black pepper
Instructions
Main Dish
- 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.
Chipotle Sauce
- Combine all ingredients in blender, puree, cover and refrigerate.
Notes
Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan.
Nutrition
Calories: 1.139 kcal | Carbohydrates: 72 g | Protein: 33 g | Fat: 81 g | Saturated Fat: 28 g | Polyunsaturated Fat: 13 g | Monounsaturated Fat: 36 g | Trans Fat: 0.2 g | Cholesterol: 203 mg | Sodium: 1.106 mg | Potassium: 660 mg | Fiber: 4 g | Sugar: 13 g | Vitamin A: 2.46 IU | Vitamin C: 7 mg | Calcium: 224 mg | Iron: 3 mg
Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.
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