Chipotle Shrimp Scampi

This dish was simply amazing! I instantly fell in love with the flavors. The shrimp was juicy and bursting with flavor. The Chipotle Rub was excellent and tasted fantastic on the shrimp! It really gave the shrimp a nice edge that added an enjoyable dynamic to the dish.

I especially loved the noodles. I put the pasta in a bowl and poured the sauce over the pasta and mixed it all together real well and I believe that made such a huge difference! Every noodle was soaked in that delicious sauce and even the bites you got where there was only pasta and no shrimp was terrific! All of the flavors could be picked out, but at the same time they all blended together perfectly. 

A few notes from the cookbook: 1) Removing the Skillet from the heat and then turning the shrimp prevents them from overcooking, 2) Moroccan Rub and lemon juice can be substituted for the Chipotle Rub and lime juice for an interesting flavor twist, and 3) Frozen shrimp are easier to peel than fresh. Place them in the large Colander and rinse them under cold running water to thaw them quickly.

Enjoy!

Chipotle Shrimp Scampi

Pampered Chef 29 Minutes to Dinner, Volume 2

Published by The Pampered Chef, Ltd. in 2009.

Total time: 19 minutes  Yield: 6 servings

12 oz uncooked angel hair pasta

1/2 cup lightly packed fresh cilantro leaves, divided

1 tbsp olive oil

1 1/2 lb large uncooked shrimp (21-25 per pound), peeled and deveined

6 garlic cloves, pressed

1 tbsp Chipotle Rub

2 limes

1 cup dry white wine, such as Chardonnay

6 tbsp butter

3/4 cup chicken broth

1/2 tsp salt

1. Bring salted water to a boil in covered (4-qt.) Casserole. Cook pasta according to package directions. Meanwhile, chop cilantro using Chef's Knife; reserve 3 tbsp for garnish. Drain pasta; toss with remaining cilantro.

2. Meanwhile, add oil to (12-in.) 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 Saute 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 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.