58ºF

Garlic Chipotle Shrimp with Bow Tie Pasta & Roasted Asparagus

Fiona Gorostiza heads to San Antonio Fire Station 34 to see what's cooking for dinner!

photo

Ingredients:

  • 2 boxes Barilla Bow Tie Pasta
  • 2 lbs extra large shrimp, peeled and deveined in Chipotle Olive Oil (recipe below)
  • Cilantro, chopped (use as much or as little as you want)
  • Salt to taste
  • Black pepper to taste

Chipotle Olive Oil Ingredients:

  • 1 cup Extra Virgin Olive Oil
  • 1 can chipotle peppers in adobo sauce (seeded and rinsed and sliced)
  • 2 tbs. minced garlic
  • Juice from 1 lime

Directions:

  • Heat oil on lowest possible temperature. Add minced garlic and simmer for approximately 30 minutes. Add lime juice and chipotle peppers and salt to taste. Simmer for 10 more minutes. Let oil sit while you prep everything else.
  • Cook Pasta as per directions
  • Cooking the Shrimp: Spoon 2-4 tbs. chipotle oil mixture in sauté pan on medium/high heat. Once garlic begins to simmer, add 1/4 of the shrimp. Add salt and pepper. Add a handful of cilantro. Cook until just done (3-4 min).Place cooked shrimp in foil covered bowl to finish off while you cook the rest of the shrimp in the same way Add Shrimp to cooked and drained pasta. Mix together well. 
  • Trim tough ends of the asparagus (about 1 inch). Place in roasting pan. Lightly coat with EVOO. Sprinkle with sea salt. Place in pre-heated oven at 375 degrees for 25 minutes.
  • Recipe makes 4-5 servings.