Ancho Chile, Shrimp, and Pasta

You know one of the great things about being a home cook? You can basically do whatever you want in your kitchen. Mix up cuisines. Pair unlikely foods. As long as it tastes good and you like it, no great uber-chef in the sky is going to look aghast and tell you you can’t do what you’ve just done. Thank goodness! Case in point, this quick and easy pasta dish from my friend Peg Poswall. Ancho chiles (dried poblano chili peppers) are distinctively Mexican. Parmesan? That would be Italian. Tossed together with pasta and shrimp? Huh?

Believe me, it’s awesome.

We inhaled it. And the next day I made another batch just for me. It’s actually not that much of a stretch when you think about it. If you just replaced the ancho chiles with red chili pepper flakes you would have something that would at least appear to be more classically Italian, with the garlic, olive oil, and Parmesan. It’s the distinctive flavor of the ancho chile that provides the Wow factor here.

Ancho Chile, Shrimp, and Pasta Recipe

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 2 as a main or 4 to 6 as a side.

If you don't have access to ancho chiles, you can steer more to the Italian side and just use 1/4 teaspoon of red chili flakes to brighten up this dish.

Yum

Ingredients

  • 8 ounces long, thin pasta such as spaghetti or fettucini
  • Salt
  • 1/2 cup vegetable oil (grapeseed or canola)
  • 3 thinly sliced cloves garlic
  • 1 ounce (about 2 medium to large) dried ancho chiles, rinsed, seeded and deveined
  • 1/2 pound 21-25 count raw shrimp, peeled, deveined, and tails removed, the shrimp pieces cut into thirds
  • Black pepper
  • Freshly grated Parmesan
  • Lime or lemon juice, fresh squeezed

Method

1 Put a large pot of salted water on to boil for the pasta when you start this recipe. Once the water is boiling, add the pasta and cook until al dente. While the water is coming to a boil and while the pasta is cooking, prepare the rest of the recipe as follows.

2 Heat oil in a small skillet on medium heat. Once the oil is hot, add sliced garlic. Cook until lightly browned, then remove with a slotted spoon to a large bowl.

3 Thinly slice the ancho chiles (can chiffonade as you would with basil, just roll up into a cigar shape and slice crosswise). Add the sliced chiles to the hot oil and cook ONLY for 20 to 30 seconds. Remove with a slotted spoon to the bowl with the garlic. Do not over-cook the chiles or they will get bitter.

ancho-chile-shrimp-3.jpgancho-chile-shrimp-4.jpg

4 Add the raw shrimp to the pan with the now chile and garlic infused oil. Increase the heat to high, cook for a couple minutes, stirring frequently, until the shrimp is just turning pink. Remove from heat. Add the shrimp and oil to the bowl with the garlic and chiles.

5 Add the drained, cooked pasta to the bowl with the shrimp, garlic, chiles, and oil. Sprinkle with salt and black pepper and toss to combine. To serve, portion out into bowls, sprinkle with freshly grated Parmesan and a little lemon or lime juice.

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Showing 4 of 34 Comments

  • Brad

    So you’re not doing anything to reconstitute the chilis other than cooking them in the oil? Just clarifying because I’m totally going to try this. :)

    Nope, you’re just frying the slivered chiles in the oil. That way you infuse the oil with the chili flavor. ~Elise

  • Robert E

    This recipe is similar to one I got years ago for chilied shrimp and pasta. My recipe adds cubed avocados to the dish just before serving for a creamy cool component.

    Bet it would go well with this dish too!

  • Jenni

    I had the same question as Brad. By frying the chilies in the oil make them moist or does it retain a hard-like texture? Looks amazing that is for sure!

    Hmm, frying the chiles makes them crispy and moist at the same time. Not hard. ~Elise

  • Dryflour

    THAT’S CALIFORNIA CUISINE at its finest!! rock it, Elise. Avocado would amplify it for sure.

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