Chipotle Shrimp Scampi


Chipotle Shrimp Scampi

August 14, 2013

I don’t know about the rest of you, but meal time is always a struggle with my nearly 5 year old.  I feel like I need to glue her bum to the chair to get her to sit down and focus for more than 5 minutes during meal time.  She is completely dis-interested in food.  She isn’t a snacker and nearly never complains of being hungry.  There are a few things that she will generally eat; burritos, eggs, peanut butter and honey sandwiches and shrimp!  I recently bought a bunch of large tiger prawns from the Costco Seafood stand and I wanted to make something new.  I looked through the pantry and my spice cupboard to come up with something and came across some Pampered Chef Chipotle rub.  I have used it in a bunch of different recipes and always liked it, so we tried out this recipe.
12 oz uncooked angel hair pasta (I used spaghetti)
1/2 cup lightly packed fresh cilantro leaves, divided (I used dry leaves)
1 tbsp olive oil
1 1/2 lb large uncooked shrimp (21-25 per pound), peeled and deveined (I used 30 shrimp – 10 per person!) *Remember – frozen shrimp thaws in minutes if you just put it into a bowl of cold water.  I also remove tails before cooking.
6 garlic cloves, pressed (I used about a TBSP of fresh mined garlic)
1 tbsp Chipotle Rub (you could probably also substitle chipotle cayenne or maybe even some paprika?)
2 limes (I used 1.5 TBSP of lemon juice)
1 cup dry white wine, such as Chardonnay
6 tbsp butter
3/4 cup chicken broth
1/2 tsp salt
*I also added a little bit of cayenne pepper to the broth for a bit of extra spice since the Chipotle rub has a bit of a smoky flavour.
1. Bring salted water to a boil. Cook pasta according to package directions. Meanwhile, chop cilantro; reserve 3 tbsp for garnish. Drain pasta; toss with remaining cilantro.
2. Meanwhile, add oil to a hot skillet; heat over medium-high heat 1-3 minutes or until shimmering. Combine shrimp, pressed garlic and rub and toss to coat. Arrange shrimp in a single layer over bottom of Skillet; cook 2-3 minutes or until browned on one side and edges are pink. Remove Skillet from heat and turn shrimp over. Let stand 1-2 minutes or until centers of shrimp are opaque. Remove shrimp from Skillet; set aside and keep warm.
3. Juice limes to measure 1/4 cup juice. Add wine to same Skillet. Cook over medium-high heat, 3-4 minutes or until wine is reduced by half; stirring to loosen browned bits from bottom of Skillet. Add butter, juice, broth and salt; cook 2-3 minutes or until heated through. Drizzle pasta with sauce. Top with shrimp; garnish with reserved cilantro.
*I added the pasta right into the pan that I had cooked the shrimp and brot/sauce in and then served each plate.
My picky little one inhaled the meal and Mr. McBee nearly licked his plate clean.  We served this with a spinach salad and warm bread.  VERY GOOD and super fast!  This presents well and would make a nice meal for guests too!

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