Recipe courtesy of Al Anderson Jr.
Diablo Pasta with Bacon Wrapped Shrimp
- 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.
