Appetizers & Snacks/

Garlicky Linguine with Seared Shrimp, Chipotle and Queso Anejo

Pasta al Mojo de Ajo con Camarones, Chipotle y Queso Anejo
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Votes: 4
Rating: 4.25
Recipe from Season 7, Mexico—One Plate at a Time
Servings: 8as a first course, 4 to 6 as a main dish
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Ingredients

  • 2/3cupSlow-Cooked Garlic Mojo (stir before measuring)
  • 1pound medium shrimp, peeled and (if you wish) deveined
  • Salt
  • 1 to 3canned chipotle chiles en adobo, seeded and finely chopped
  • 1pound dried linguine
  • 2 or 3tablespoons coarsely chopped watercress, parsley or cilantro
  • 3/4cupgrated Mexican queso anejo, Parmesan or Romano

Instructions

Fill a very large (6- to 8-quart) pot about 2/3 full of water. Add 2 tablespoons salt, cover and bring to a boil over high heat.

Meanwhile, spoon 2 tablespoons of the oil from the mojo into a very large (12-inch) skillet. Set over medium-high heat. Pat the shrimp dry, sprinkle with salt and, when the oil is hot, lay them in the skillet. Cook until the shrimp just lose their translucency in the center, about 1 minute per side. Remove the skillet from the heat and stir in the chopped chile(s) and the rest of the mojo.

Slide the pasta into the boiling water, stir, then let boil until the pasta is as done as you like—usually about 6 minutes for al dente linguine.

Remove 1/2 cup of the pasta water, then pour the pasta into a colander set in a sink. Return the pasta and the 1/2 cup water to the pot. Scrape in the shrimp mixture, sprinkle with the chopped watercress, parsley or cilantro, toss together and divide among warm plates. Sprinkle with the grated cheese and serve without hesitation.

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Comments

  1. Where can I find the Mushroom recipe (Hens of Woods), baked in parchment paper, which was also shown with this garlicky liguiney shrimp dish

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