Diablo Pasta with Bacon Wrapped Shrimp

Name: Diablo Pasta with Bacon Wrapped Shrimp
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Ingredients: 12 ounces chipotle peppers in adobo sauce, pureed; 1/4 cup minced garlic; 1/4 cup Worcestershire sauce; 6 whole tomatoes, diced; One 16-ounce can lager beer; 1 bunch fresh cilantro; 3 sticks butter; 6 teaspoons minced fresh habanero peppers; One 1-pound box linguine, cooked; Bacon Wrapped Shrimp, recipe follows; 6 slices good-quality thick-cut bacon; 6 medium to large raw shrimp, peeled and deveined

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Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 6 servings

Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 6 servings

Ingredients

12 ounces chipotle peppers in adobo sauce, pureed

1/4 cup minced garlic

1/4 cup Worcestershire sauce

6 whole tomatoes, diced

One 16-ounce can lager beer

1 bunch fresh cilantro

3 sticks butter

6 teaspoons minced fresh habanero peppers

One 1-pound box linguine, cooked

Bacon Wrapped Shrimp, recipe follows

Bacon Wrapped Shrimp:

6 slices good-quality thick-cut bacon

6 medium to large raw shrimp, peeled and deveined

Directions

In a large food processor, blend the chipotles, garlic, Worcestershire, tomatoes, beer and cilantro.
Add the puree to a nonstick skillet and heat until the sauce bubbles.
Making 2 servings at a time, heat 1 stick butter with 2 teaspoons habanero in a large skillet. When the butter is melted, add one-third of the pasta and one-third of the Diablo sauce. Mix together for 20 seconds, remove from the heat and reserve. Repeat 2 more times.
Top with 1 bacon wrapped shrimp per serving.

Bacon Wrapped Shrimp:

Preheat the oven to 350 degrees F. Place the bacon on a baking sheet and bake until half cooked, 8 to 10 minutes. Let the bacon cool to room temperature.
Wrap each shrimp with 1 slice of bacon and secure with a toothpick. Grill until the shrimp is fully cooked and the bacon is crispy, 2 to 3 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Al Anderson Jr., Broadway Brewhouse and Mojo Grill

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Episode: Nashville

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