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shrimp chipotle chile shallots garlic olive oil white wine mustard Worcestershire sauce butter lemon juice salt black pepper Parmesan cheese
Viewed: 31 - Published at: 8 years agoIngredients
- 2 lbs medium uncooked shrimp, peeled and deveined (or use scallops)
- 1 -2 tablespoon chipotle chile in adobo, chopped
- 2 tablespoons finely chopped shallots
- 2 tablespoons fresh minced garlic (or to taste)
- 3 tablespoons olive oil
- 1/4 cup dry white wine
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 cup butter, melted
- 2 tablespoons fresh lemon juice (or to taste)
- salt
- black pepper, lots
- 1 lb fettuccine, cooked
- parmesan cheese
Method
- Saute the chopped chipotle peppers, shallots (if using) and garlic in oil for about 2 minutes.
- Add in uncooked shrimp; cook stirring constantly for about 3 minutes or until the shrimp is pink; remove the mixture to a bowl, cover to keep warm and set aside.
- To the skillet add in the wine, Dijon mustard and Worcestershire sauce; cook for 4 minutes over medium-high heat.
- Return the shrimp mixture back to the skillet, then add in butter and lemon juice; cook for about 2 minutes or until heated through and combined.
- Season with salt and black pepper.
- Place the cooked fettuccine in a large serving platter or dish; Place the shrimp mixture on top of the pasta; toss to combine.
- Sprinkle with Parmesan cheese.
