Sonoran Shrimp Scampi
Ready In: 50 mins
Serves: 4
Ingredients
- 3 poblano chiles
- 1 lb medium shrimp, shelled and deveined
- 1 teaspoon salt, divided
- 1⁄4 teaspoon fresh ground black pepper, divided
- 2 tablespoons olive oil
- 2 garlic cloves, finely chopped
- 2 red bell peppers, cored, seeded and thinly sliced
- 2 tablespoons chopped sun-dried tomatoes (or thinly sliced, about 3 halves)
- 1 tablespoon lime zest
- 1⁄4 cup fresh lime juice
- 1⁄2 cup white wine
- 4 cups farfalle pasta, preferably whole- wheat, cooked
- 1⁄4 cup fresh cilantro, chopped
Directions
- Place chiles directly over the burners of a gas stove.
- Roast over medium-high heat, turning occasionally, until skin is charred and chiles soften, 10 to 15 minutes.
- (To roast in oven, cover a large cookie sheet with foil. Place chiles on sheet and broil, turning occasionally, until skin is charred and chiles soften, 12 to 17 minutes.)
- Remove from heat and cool. Remove peel and seeds.
- Slice thinly; set aside.
- Sprinkle shrimp with half the salt and pepper.
- Heat oil in a large pan over high heat.
- Cook shrimp, stirring occasionally, 2 to 3 minutes.
- Add garlic; cook until fragrant, about 1 minute.
- Stir in chiles, red peppers, tomatoes, zest and lime juice.
- Cook until liquid reduces by half and shrimp are no longer translucent, 1 to 2 minutes.
- Add wine and reduce until slightly syrupy.
- Stir in pasta. Reduce heat to low and cover 1 minute.
- Top with cilantro and serve.
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