Weekdays can be time restraining when it comes to cooking dinner, especially after long day of work, commuting or hustling kids to and from activities. This dish is quick and easy to make, but has tons of flavor. I wish I had some fresh parmesan cheese in my fridge to add on top, but these dishes are real and sometimes created as I go. You can even add marscapone instead of cream cheese. It's your kitchen, not a supermarket- it's ok to work with what you have. Did you know chipotle chiles are jalapeños that have been dried and rehydrated in adobo sauce. They are smokey and pack a punch, so adjust according to your taste! Enjoy!
Ingredients:
1 lbs. of fettuccine
2 lbs. of jumbo shrimp, peeled and deveined
1 tsp. paprika
1 tsp. onion powder
1 tsp. granulated garlic
salt and pepper
2 Tbs of butter 2 garlic cloves finely chopped
one small can of chipotle peppers, drained and finely chopped
1 cup of heavy cream 1/2 cup of cream cheese
one asparagus bunch, cut into 2 inch pieces
Boil fettuccine according to package. While that is boiling, season your shrimp with salt, pepper, garlic, and onion. Heat a heavy bottom pan and drizzle some olive oil over high heat. Brown shrimp in batches so that they are able to get a nice color on both sides. Don’t over cook your shrimp. two minutes per side is enough- they will finish cooking in the sauce. Set the shrimp aside. Lower the heat to medium and In the same pan, add butter, garlic and peppers. Sauté for about a minute, then add the cheese and cream. Combine until smooth then add shrimp and asparagus. Taste and adjust for salt. Bring back to a low simmer, than add fettuccine. Combine and serve.
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