Penne with Cajun Hot Links and Chipotle Shrimp

2015-06-03
  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 35m
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Ingredients

  • 1-ounce olive oil
  • 4 hot links, all beef, cut in 6 bias slices
  • 20 (21/25 shrimp), deveined, shelled and butterflied
  • 2 cups heavy cream
  • 1 cup Chipotle Sauce, recipe follows
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 pound cooked penne pasta
  • 1/2 cup Parmesan, grated plus more for serving
  • 1 tablespoon diced Roma tomato
  • 1 tablespoon diced scallion
  • 1 1/2 cups BBQ sauce
  • 3/4 cup canola oil
  • 1/3 cup lemon juice
  • 3/4-ounce Dijon mustard
  • 1 to 2 chipotle peppers in adobo
  • 3/4-ounce red chili flakes
  • 1/3 teaspoon cayenne pepper
  • 1/3 teaspoon ground black pepper

Method

Step 1

In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, 3/4 of the Chipotle Sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine. 

Step 2

Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan.

Step 3

Combine all ingredients in blender, puree, cover and refrigerate.

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