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Ancho Shrimp with Cuitlacoche Pasta
Chef Beto Gutierrez
La Posada Hotel - Laredo, Texas
This is a great Sunday evening backyard breeze kind of a dish. It’s quick and easy.
The star of the dish is of course the shrimp, but the supporting role is played by the cuitlacohe, also known as Mexican Corn Truffle. Cuitlacoche does have an earthy flavor, and on its own it’s a little bitter, but we’re going to accentuate the natural flavor with some spice and acidity.
This recipe is sure to make Cuitlacoche popular with beginners and give Fanatics another method to show case this true Mexican ingredient. To drink, I would do a Beringer California Riesling or a Mexican Beer such as a Sol or a Dos Equis.
Ingredient List-Serves 4
1 lb. box of Fettuccine or Linguini Pasta
2 Roma Tomatoes-Medium Diced
2 Lemons cut into wedges and seeds removed
6 oz Extra Virgin Olive Oil- Reserve 2 oz for pasta and 2oz for shrimp
Parmesan Cheese for grating
2 tbsp butter
20 Colossal or Jumbo Shrimp- Peeled and deveined- Dried with a paper towel
1 tsp Ancho Chile Powder
1 tsp of Kosher Salt
2 tbsp butter
4 Garlic Cloves- Minced
1 Bunch Italian Flat Leaf Parsley-Chopped
1 Can of Cuitlacoche
1 Cup of White Wine- Reserve half
1/2 Cup of Heavy Whipping Cream
Cook pasta according to directions on the box, drain pasta in a colander toss with 2 oz. of the extra virgin olive to prevent the pasta from sticking together.
For the sauce, add butter to a small skillet over low heat, add garlic and cook for 1 minute or until soft, add the cuitlacoche and add half the wine, cook for 4 minutes, add cream and stir while cooking for about five minutes, turn off heat add the parsley and set aside.
For the shrimp, add 2 oz. of oil to the shrimp and season the shrimp with salt and chile powder. Place a large skillet over medium heat let the pan pre-heat for one minute.
Add the shrimp and sauté for 3 minutes, add the reserved white wine, butter, tomatoes, sauce and the cooked pasta to the pan. Toss the pasta in the sauce until all incorporated.
If the pan looks a little dry add a little more cream. It’s not supposed to be too creamy.
Separate the pasta on to four plates followed by five shrimp for each plate.
Garnish with freshly grated parmesan and lemon wedges. Enjoy!