Spicy Drunk Shrimp with Green Chile Pasta

Yields 6 servings

Ingredients

For Spicy Drunk Shrimp:
1 lb. medium shrimp, cleaned and peeled
4 cloves of garlic, minced
2 shallots, minced
2 jalapenos
Juice of 2 key limes
12 ounces light beer
1 tablespoon butter
1 teaspoon cumin
1 teaspoon chile limon powder
Salt and fresh cracked pepper
Olive oil

For Green Chile Pasta:

12 ounces angel hair pasta
4 Anaheim peppers
3 jalapeno peppers
2 serrano peppers
3 cloves garlic, minced
1½ cups fresh grated Parmesan cheese
½ cup whole milk
½ cup sour cream
Salt and fresh cracked pepper
Olive oil

Directions:

1. Preheat the oven to 400ºF.

2. Clean, peel and rinse the shrimp (removing tails in optional), transfer to a glass bowl and season with 1 teaspoon cumin, 1 teaspoon chile limon powder, 1 teaspoon salt, ½ teaspoon pepper and 2 tablespoons of olive oil, cover and refrigerate until ready to use.

3. When oven temperature is ready, combine the Anaheim peppers, serranos and all jalapenos (leave 1 fresh jalapeno out for garnish) on a baking sheet, drizzle with oil and roast in oven for 24 minutes, turning after 12 minutes. Remove from oven, cover with a kitchen towel and let cool slightly.

4. Once peppers have cooled, peel the Anaheim peppers, remove seeds and stems from all the peppers. Dice 2 of the jalapenos and set aside for the shrimp recipe. To make the green chile sauce, in the blender, combine the Anaheim peppers, 2 jalapenos, 2 serranos, 3 cloves of garlic (minced), 1 cup Parmesan cheese, milk, sour cream, 1 teaspoon salt and ½ teaspoon pepper. Blend until smooth, taste for salt, set aside. If you have trouble blending, add a little more milk.

5. In a large saute pan, heat 2 tablespoons of oil to medium heat, add the shallots and cook for 3 to 4 minutes, add the garlic and diced jalapeno, season with a pinch of salt and pepper. Add the beer and fresh squeezed key lime juice, stir well to combine, add another pinch of salt. Reduce the heat and cook for 20 minutes or until sauce reduces by half. Cook your pasta, according to the package directions.

6. The last steps to this recipe is about multitasking ... and good timing. Once the sauce has reduced by half, turn the heat to the lowest setting, to keep warm. When pasta is ready, drain all of the pasta water, reserving about ½ cup of pasta water. Remove the shrimp from the refrigerator, turn heat back up on the reduced beer sauce, add the shrimp and 1 tablespoon of butter, stir well to combine. Cook just until shrimp turns pink. Return the pasta to the pot, add the sauce from the blender, along with the ½ cup of pasta water, stir well to combine. If pasta is cold, just reheat for a minute on low.

Serve the drunk shrimp over a bed of the green chile pasta, garnish with fresh jalapeno slices, grated Parmesan, lime wedges and cilantro (optional). Serve with a loaf of crusty bread.

Note: This recipe can also be made mild, by reducing or eliminating the jalapeno and serrano peppers, and if you do not like cooking with beer, just use a low-sodium chicken broth in place of the beer.

Spicy "Drunk" Shrimp over a bed of Green Chile PastaSpicy "Drunk" Shrimp cooked in a reduced beer sauce

Other recipes by Sonia: 

Mexican Red Rice
Buñuelos
Tacos al Pastor
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Chorizo Pozole Soup with Lime Pickled Red Onions
Buffalo Chicken Flautas
Dulce de Leche and Chocolate Chip Chimichangas

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