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Pasta Chimayo-Cafe Pierre

Pasta Chimayo-Cafe Pierre recipe image
This elegant Pasta Chimayo combines the smoky depth of rehydrated ancho chilies with a luxurious heavy cream sauce and flambéed shrimp. The dish balances the heat of the peppers with the sweetness of the shrimp and the richness of the butter and cream. It features a vibrant chili paste blended with garlic, oregano, and a touch of rice vinegar for brightness. Perfect for a special weeknight dinner or a romantic evening at home, this recipe delivers restaurant-quality flavor with comforting textures.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 778.2
Description
This elegant Pasta Chimayo combines the smoky depth of rehydrated ancho chilies with a luxurious heavy cream sauce and flambéed shrimp. The dish balances the heat of the peppers with the sweetness of the shrimp and the richness of the butter and cream. It features a vibrant chili paste blended with garlic, oregano, and a touch of rice vinegar for brightness. Perfect for a special weeknight dinner or a romantic evening at home, this recipe delivers restaurant-quality flavor with comforting textures.
Directions
  1. 1
    Stem, seed, and slightly crumble the dried ancho chilies.
  2. 2
    Place chilies in a medium bowl.
  3. 3
    Add 1 cup boiling water and let stand for 30 minutes to rehydrate.
  4. 4
    Drain the chilies thoroughly.
  5. 5
    Transfer the softened chilies to a blender.
  6. 6
    Add rice vinegar, garlic cloves, dried oregano, and salt.
  7. 7
    Blend until a smooth paste is formed.
  8. 8
    Melt butter in a heavy large skillet over medium heat.
  9. 9
    Add shrimp and sauté until just pink, about 3 minutes.
  10. 10
    Remove skillet from heat.
  11. 11
    Add tequila to the skillet.
  12. 12
    Carefully ignite with a match to flambé.
  13. 13
    Return skillet to heat and cook until flames subside.
  14. 14
    Transfer shrimp to a bowl using a slotted spoon.
  15. 15
    Cover shrimp with foil to keep warm.
  16. 16
    Increase heat to high and boil tequila residue until reduced to 1 tablespoon.
  17. 17
    Add heavy cream to the skillet and boil until reduced to a sauce consistency, about 5 minutes.
  18. 18
    Add 2 tablespoons of the chili paste and stir until smooth.
  19. 19
    Season the sauce with salt and pepper to taste.
  20. 20
    Return the shrimp to the sauce.
  21. 21
    Meanwhile, cook pasta in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally.
  22. 22
    Drain the pasta.
  23. 23
    Transfer pasta to a large bowl.
  24. 24
    Pour the shrimp and sauce over the pasta, tossing to coat evenly.
  25. 25
    Divide among plates.
  26. 26
    Sprinkle with fresh cilantro and serve immediately.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 778.2kcal
% Daily Value *
Total Fat 49.7g77%
Saturated Fat 27.4g137%
Cholesterol 285.9mg96%
Sodium 2994.4mg125%
Total Carbohydrate 33.5g12%
Dietary Fiber 2.3g10%
Sugars 3.2g
Protein 41.2g83%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/pasta-chimayo-cafe-pierre/