Chipotle Pasta

• 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

Chipotle Sauce:

• 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