Chipotle Shrimp Scampi

We are big pasta lovers. The same is oh so true about shrimp. You put the two together, and you have an irresistible combination! We found this dish especially inviting. We enjoyed the contrast between the delicate angel hair pasta and the bold spicy flavors of the chipotle.

I never look forward to peeling shrimp. In fact, the task, has often kept me from preparing meals that involve shrimp. Lucky for me, my third son, in the rank of 4 has assured me that if I make a shrimp dish he will gladly peel the shrimp. And so it is. We recently had a shrimp war, to find, who can peel shrimp the fastest. I'm embarrassed to say—he won. There WILL be a rematch.

Even with the task of peeling the shrimp, this dish comes together quickly. Great for any week night meal.

Chipotle Shrimp Scampi

• 12 oz uncooked angel hair pasta
• 1/2 cup lightly packed fresh cilantro leaves, divided
• 1 tablespoon olive oil
• 1 1/2 lb large uncooked shrimp (21-25 per pound), peeled and deveined
• 6 garlic cloves, pressed
• 1 tablespoon chipotle rub (substitute any spicy rub)
• 2 limes
• 1 cup dry white wine (substitute more chicken broth)
• 6 tablespoons butter
• 3/4 cup chicken broth
• 1/2 teaspoon salt

Bring salted water to a boil in covered pan. Cook pasta according to package directions. Meanwhile, chop cilantro; reserve 3 tablespoons for garnish. Drain pasta; toss with remaining cilantro.

Meanwhile, add oil to skillet, heat over medium-high heat 1-3 minutes or until shimmering. Combine shrimp, pressed garlic and rub, in bowl, toss to coat. Arrange shrimp in a single layer over bottom of skillet; cook 2-3 minutes or until browned on one side and edges are pink. Remove skillet from heat and turn shrimp over, let stand 1-2 minutes or until centers of shrimp are opaque. Remove shrimp from skillet, set aside and keep warm.

Juice limes to measure 1/4 cup juice. Add wine (or broth) to same skillet. Cook over medium-high heat, 3-4 minutes or until wine is reduced by half, stirring to loosen browned bits from bottom of skillet. Add butter, juice, broth and salt; cook 2-3 minutes or until heated through. Drizzle pasta with sauce. Top with shrimp; garnish with reserved cilantro.

Yield: 6 servings