Creamy chipotle penne pasta with shrimp and Cajun hotlinks
“Something good but not hamburgers.”
That was the request for dinner from my NyQuil drunk wife as she was passing out to sleep(she works night shift at the ER). That is what she wanted for dinner, so that was what I was going to make.
With that very specific request in mind I set out to make something great that wasn’t hamburgers.
I looked around the house and saw what I had on hand. I had some extra Cajun hotlinks from re-making this recipe for new years eve. Also had some pasta and some chipotle peppers, so I set out to make a nice chipotle cream penne pasta with shrimp and the Cajun hotlinks. This recipe turned out so good and after being so sick and finally being able to taste food, this hit the spot, and was very easy to make.
First, lets start with the chipotle sauce.
The original recipe called for making WAY too much chipotle sauce, which then didn’t get used in the recipe, so I’ve cut it by one third.
Chipotle Sauce Ingredients:
1/2 cup BBQ sauce
1/4 cup canola oil
2 1/2 tablespoons lemon juice
1 1/2 teaspoons Dijon mustard
1 to 2 chipotle peppers in adobo
1 1/2 teaspoons red chili flakes
Pinch of cayenne pepper
Pinch of ground black pepper
You are going to combine all ingredients in blender, puree, cover and refrigerate.
Ignore the measurements in the pictures and follow them listed above.
1/4 cup canola oil
1/2 cup BBQ sauce
2 1/2 tablespoons lemon juice
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons red chili flakes
Pinch of cayenne pepper
Pinch of ground black pepper
1 to 2 chipotle peppers in adobo. More if you like it spicy. I like it spicy.
Let it blend!!!
It will come out all creamy and smell SOOOOOO GOOD!! Put the lid back on the blender and throw it in the fridge. Now lets make the rest of it.
Ingredients
- 1-ounce olive oil
- 4 hot links
- 20 – 25 shrimp
- 2 cups heavy cream
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 pound penne pasta
- 1/2 cup Parmesan, grated plus more for serving
- diced Roma tomato for garnish
- diced scallion or green onion for garnish
Get the pasta started on a boil.
Peel and de-vain the shrimp and slice up the hotlinks
In a large saute pan over high heat, add olive oil and hot links and saute until browned.
Add the shrimp and cook until pink then lower heat to medium.
Then add cream and stir.
Dice up your tomato
and your scallions or spring onion
Garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan and serve.
This pasta was so good that when I posted what I was making on Facebook, I had friends come over that night to help me eat the leftovers.
This one is definitely going to get made again, but maybe next time with chicken.
I highly recommend you try this one soon.
Ben…
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