Photo: Diablo Pasta with Bacon Wrapped Shrimp Recipe
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
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:
- 6 slices good-quality thick-cut bacon
- 6 medium to large raw shrimp, peeled and deveined
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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By Mr.mom70
on February 18, 2013
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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.
By ratmriot
Lodi, Ca
on December 09, 2012
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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.
By SKASWING17
Denver, CO
on April 24, 2012
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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!
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