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SHRIMP - Chipotle shrimp scampi
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Ingredients: | |
| 12 oz (350 g) | uncooked angel hair pasta |
| 1/2 cup (125 mL) | lightly packed fresh cilantro leaves, divided |
| 1 tbsp (15 mL) | olive oil |
| 1 1/2 lb (750 g) | large uncooked shrimp,, (21-25 per pound), peeled and deveined |
| 6 | garlic cloves, pressed |
| 1 tbsp (15 mL) | Chipotle Rub |
| 2 | limes |
| 1 cup (250 mL) | dry white wine such as Chardonnay |
| 6 tbsp (90 mL) | butter |
| 3/4 cup (175 mL) | chicken broth |
| 1/2 tsp (5 mL) | salt |
Directions:
1. Bring salted water to a boil in covered (4-qt./3.8-L) Casserole. Cook pasta according to package directions. Meanwhile, chop cilantro using Chef’s Knife; reserve 3 tbsp (45 mL) for garnish. Drain pasta; toss with remaining cilantro.
2. Meanwhile, add oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Combine shrimp, pressed garlic and rub in Classic Batter Bowl; toss to coat. Arrange shrimp in a single layer over bottom of Skillet; cook 2-3 minutes or until browned on one side and edges are pink. Remove Skillet from heat and turn shrimp over with Sauté Tongs; let stand 1-2 minutes or until centers of shrimp are opaque. Remove shrimp from Skillet, set aside and keep warm.
3. Juice limes to measure 1/4 cup (50 mL) juice. Add wine to same Skillet. Cook over medium-high heat 3-4 minutes or until wine is reduced by half, stirring to loosen browned bits from bottom of Skillet using Silicone Flat Whisk. Add butter, juice, broth and salt; cook 2-3 minutes or until heated through. Drizzle pasta with sauce. Top with shrimp; garnish with reserved cilantro.
Yield: 6 servings
Nutrients per serving: Calories 490, Total Fat 17 g, Saturated Fat 8 g, Cholesterol 205 mg, Carbohydrate 45 g, Protein 30 g, Sodium 630 mg, Fiber 1 g
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