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
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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

  1. In a large food processor, blend the chipotles, garlic, Worcestershire, tomatoes, beer and cilantro.
  2. Add the puree to a nonstick skillet and heat until the sauce bubbles.
  3. 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.
  4. Top with 1 bacon wrapped shrimp per serving.

Bacon Wrapped Shrimp:

  1. 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. 
  2. 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.

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