Diablo Pasta with Bacon Wrapped Shrimp
- Total:
- 35 min
- Prep:
- 15 min
- Cook:
- 20 min
- Yield:
- 6 servings
- Level:
- Easy
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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