Savour these mexican flavours with an aromatic mix of ancho chilli pepper and shrimps. A great way to spice up your pasta and give it some zest and zing.
Shrimp Pasta Recipe
Cooking time: 50 minutes
1 ½ tsp Ancho chilli powder 1 tsp crushed peppercorn ¼ tsp salt 170g medium shrimps 3 tbsp unsalted butter 1 big garlic clove 1 medium shallot ½ cup dry white wine 1 tbsp lime juice Handful of fresh parsley (chopped) Grated Parmesan (for garnish only) ¾ tsp salt for cooking pasta 120g tagliatelle pasta
In a small bowl, combine Ancho chili powder, crushed pepper and salt. Coat shrimp with spice mixture.
In a large skillet over medium heat, melt butter. Add shrimp and cook on high, flipping with tongs periodically for 2 to 3 minutes, or until cooked through. Spoon shrimp onto a plate and set aside.
Reduce heat to medium and add 2 tablespoons butter to skillet. Cook shallots and garlic for 2 to 3 minutes, until fragrant. Add wine and cook for about 5 to 7 minutes, until wine reduces by half. Reduce heat to low and add remaining 2 tablespoons butter, whisking until incorporated. Add lemon juice and whisk until well combined.
Pour sauce over pasta and toss well until noodles are well coated. Fold in Parmesan and parsley, then taste and add additional salt and pepper if desired. Serve topped with shrimp and garnished with additional Ancho chilli powder, Parmesan and parsley.