Diablo Pasta with Bacon Wrapped Shrimp

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 12 ounces chipotle peppers in adobo sauce, pureed
  • 1/4 cup minced garlic
  • 1/4 cup Worcestershire sauce
  • 6 whole tomatoes, diced
  • One 16-ounce can lager beer
  • 1 bunch fresh cilantro
  • 3 sticks butter
  • 6 teaspoons minced fresh habanero peppers
  • One 1-pound box linguine, cooked
  • Bacon Wrapped Shrimp, recipe follows
  • Bacon Wrapped Shrimp:
  • 6 slices good-quality thick-cut bacon
  • 6 medium to large raw shrimp, peeled and deveined
Directions

In a large food processor, blend the chipotles, garlic, Worcestershire, tomatoes, beer and cilantro.

Add the puree to a nonstick skillet and heat until the sauce bubbles.

Making 2 servings at a time, heat 1 stick butter with 2 teaspoons habanero in a large skillet. When the butter is melted, add one-third of the pasta and one-third of the Diablo sauce. Mix together for 20 seconds, remove from the heat and reserve. Repeat 2 more times.

Top with 1 bacon wrapped shrimp per serving.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Bacon Wrapped Shrimp:

Preheat the oven to 350 degrees F. Place the bacon on a baking sheet and bake until half cooked, 8 to 10 minutes. Let the bacon cool to room temperature

Wrap each shrimp with 1 slice of bacon and secure with a toothpick. Grill until the shrimp is fully cooked and the bacon is crispy, 2 to 3 minutes.


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    i thought it was good ,however the recipe on the show had dry cajun seasoning in it that does not show up on the recipe. this could possibly thicken the sauce slightly more and enhance the flavor
    I loved it but my wife thought it was to spicy.the portions were way off. I cut it in half and it still made enough for 6. 
    I made this dinner for a party of four and had an incredible amount of leftovers. Portions are off but overall it's a very good pasta. I lost the taste of the beer in the sauce, the pasta was pretty spicy and I only used half of the recommended habaneros. I did add all the adobo sauce from the can, however. Sauce seemed a little thin so I added a little heavy cream. 
     
    Also, the amount of butter is a huge overkill. One stick worked well for us.
    We prepared the sauce over homemade pasta and it was delish! The sauce does make a very large volume but I used the rest of the sauce the next day to marinade chicken breasts in a ziplock bag for grilling, which was perfect with a spicy malbec. There is a lot of heat to this dish already so the addition of the habanero's could be neglected. Also instead of using whole sticks of butter, I just used enough butter (1 tbsp to coat the pan and habaneros.The bacon wrapped shrimp was one of the best parts and we each enjoyed 3 a piece but wanted more. We will definitely make this dish again!
    The flavor has a good complexity so it doesn't get boring. The quantity seems a little off. The listed quantity was for 6 servings so I made half and still ended up with lunches for the week (not complaining. Also since the sauce has a good flavor that's more than just heat it's good on wings. I thickened it up with a bit of brown sugar and flour and painted it on some chicken... delicious.
    This dish is fantastic!!!!!!!!I was afraid of the calories in the butter, but it was so worth it. You can taste the different flavors in this dish, you get more than just heat.
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