- 1 ounce olive oil
- 1 hot link, cut in 6 bias slices
- 5 (21/25 shrimp), deveined, shelled and butterflied
- 4 ounces heavy cream
- 3 ounces Chipotle Sauce, recipe follows
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 9 ounces cooked penne pasta
- 2 ounces Parmesan, grated
- 1 tablespoon diced tomato
- 1 tablespoon diced scallion
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, chipotle sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.
Serve in pasta bowl and garnish with diced tomato, scallions, and more grated Parmesan.
1 cup BBQ sauce
1/2 cup canola oil
1/4 cup lemon juice
1/2 ounce Dijon mustard
2 ounces chipotle paste
1/2-ounce red chili flakes
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
Combine all ingredients in blender, puree, cover and refrigerate.