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.

Still searching for what to cook ?

Name: Ancho Chile, Shrimp, and Pasta
Prep time: 10 min
Total time: 20 min
Yield: 2
Cuisine: not set
Ingredients: 8 ounces long thin pasta such as spaghetti or fettucini; Salt; 1/2 cup vegetable oil grapeseed or canola; 3 cloves garlic thinly sliced; 1 ounce 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

Find the most delicious recipes here

INGREDIENTS

8 ounces long thin pasta ; such as spaghetti or fettucini
Salt
1/2 cup vegetable oil ; grapeseed or canola
3 cloves garlic ; thinly sliced
1 ounce 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

Servings

INSTRUCTIONS

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.

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.

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.

ancho-chile-shrimp-3.jpgancho-chile-shrimp-4.jpg

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.

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.

NOTES

Alert editor

Ancho Chile, Shrimp, and Pasta

8 ounces long thin pasta  such as spaghetti or fettucini
  Salt 
1/2 cup vegetable oil   grapeseed or canola
3 cloves  garlic thinly sliced 
1 ounce 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

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.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (294g)
Recipe Makes: 2 Servings

Calories: 400
Calories from Fat: 381 (95%)

Amt Per Serving		% DV

	Total Fat 42.4g	56 %
	Saturated Fat 3.9g	19 %
	Monounsaturated Fat 26.3g
	Polyunsanturated Fat 11.6g
Cholesterol 4.4mg		1 %
Sodium 78.8mg		3 %
Potassium 85.8mg		2 %
Total Carbohydrate 4.1g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 3.7g
Protein 2.7g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 400

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe