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Chipotle Shrimp Scampi
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| 12 oz. | Angel hair pasta |
| 1/2 cup | cilantro leaves |
| 1 tbsp. | Olive oil |
| 1 1/2 lbs. | Uncooked shrimp, peeled, deveined (gross, I hate that word) |
| 6 | garlic cloves |
| 1 tbsp. | Chipotle rub |
| 2 | limes |
| 1 cup | dry white wine |
| 6 tbsp. | Butter |
| 3/4 cup | chicken broth |
| 1/2 tsp | salt |
Bring water to boil. Cook pasta per package. Chop cilantro and reserve 3 tbsp. For garnish. Drain pasta and toss with remaining cilantro. Add oil to skillet over medium heat until shimmering. Combine shrimp, pressed garlic, and rub in a bowl, toss to coat. Arrange shrimp in a single layer over skillet, cook 2-3 minutes or until brown on one side and edges are pink. Remove skillet from heat and turn shrimp over. Let stand for 1-2 minutes or until centers are opaque. Remove from skillet, set aside and keep warm. Juice limes to measure 1/4 cup jui e. Add wine to skillet. Cook over medium-high heat, 3-4 minutes or until wine is reduced by half, stirring to loosen browner bits from bottom of skillet. Add butter, juice, broth, and salt. Cook 2-3 minutes or until heated through. Drizzle pasta with sauce. Top with shrimp, garnish with cilantro.
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