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Recipe: Linguini Tossed With Pequin Chiles and Shrimp
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Amount |
Ingredient |
| 4 |
Clove(s) |
garlic, chopped |
| 1 |
Cup(s) |
broth |
| 4 |
|
*pequin chiles |
| 1/4 |
Cup(s) |
whipping cream |
| 2 |
Tablespoon(s) |
olive oil |
| 1 |
Pound(s) |
shrimp, cooked |
| 2 |
|
tomatoes, seeded |
| 12 |
Ounce(s) |
linguine, cooked and drained |
| 1 |
Cup(s) |
*cooked corn |
| |
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salt and pepper to taste |
| 1 1/2 |
Cup(s) |
white wine |
Directions:Saute the garlic and chiles in olive oil for 3 minutes, long enough to release the flavors but not long enough to render the garlic
too mild. Add the tomatoes and continue cooking for 5 minutes. Add the corn, wine, broth and cream, simmer for 10 minutes. Add the shrimp and cook till
the shrimp are heated through, remove the chiles and season with salt and pepper. Toss the linguini with the chile, shrimp mixture and serve.
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