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Suggest a better description*Stem, seed and slightly crumble dried ancho chilies. ******************************************************* ****************** Place chilies in medium bowl. Add 1 cup boiling water and let stand 30 minutes. Drain. Transfer chilies to blender. Add vinegar, garlic, oregano and salt. Blend until smooth. (Chili paste can be prepared 1 day ahead. Transfer to bowl. Cover tightly and refrigerate.) Melt butter in heavy large skillet over medium heat. Add shrimp and saute until just pink, about 3 minutes. Remove skillet from heat. Add tequila. Ignite with match. Return to heat and cook until flames subside. Transfer shrimp to bowl using slotted spoon. Cover with foil to keep warm. Increase heat to high./ Boil tequila until reduced to 1 Tbsp. Add cream to skillet and boil until reduced to sauce consistency, about 5 minutes. Add 2 Tbsp. chili paste and stir until smooth. Season with salt and pepper. Return shrimp to sauce. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Pour sauce over pasta, tossing to coat. Divide among plates. Sprinkle with cilantro and serve.
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Serving Size: 1 Serving (188g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 428 | ||
Calories from Fat: 238 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.4g | 35 % | |
Saturated Fat 15.9g | 80 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 124.9mg | 38 % | |
Sodium 93.4mg | 3 % | |
Potassium 147.4mg | 4 % | |
Total Carbohydrate 32.6g | 10 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 32.5g | ||
Protein 7.5g | 11 % | |
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. |
Calories per serving: 428
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