Chipotle Shrimp Sauce with Pasta
· 1 cup diced onions
· 2 Tbsp. Olive Oil
· 1 Tbsp. minced garlic
· 1 tsp. dried oregano
· 1 can diced tomatoes in juice (28oz)
· ¼ cup chopped chipotles in adobo sauce
· 8 oz Angel Hair Pasta
· 1 lb medium shrimp
· 1 pat butter
· ¼ cup minced fresh cilantro
· 1 Tbsp. fresh lime juice
· Salt and Pepper to taste
· Crumbled Cotija or any dry, firm Mexican cheese (as a note, I used Manchego and shredded it)
Sweat onions in oil in a skillet over medium heat until softened. Add garlic and oregano; cook until fragrant, about 1-2 min.
Purée tomatoes and chipotles in a food processor, then add to skillet; bring sauce to a simmer and cook 15-20 min.
Meanwhile, cook pasta in a pot of boiling salted water according to package directions; drain. Mix with sauce.
Add butter to skillet, once melted, add shrimp until cooked through, 2-4 min. Stir in cilantro and lime juice; season with salt and pepper.
Serve pasta topped with shrimp, top with fresh cilantro and cheese.
**Cuisine at home April 2019