chipotle shrimp scampi

Prawn

Chipotle Shrimp Scampi

The perfect blend of tangy and savory makes this dish a true standout.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

12 oz (350 g) uncooked angel hair pasta
1/2 cup (125 ml) lightly packed fresh cilantro leaves, divided
1 tbsp (15 ml) olive oil
1 1/2 lbs (675 g) large uncooked shrimp (21-25 per pound), peeled and deveined
6 garlic cloves, pressed
1 tbsp (15 ml) chipotle rub
2 limes
1 cup (250 ml) dry white wine such as chardonnay
6 tbsp (90 ml) butter
3/4 cup (175 ml) chicken broth
1/2 tsp (5 ml) salt

Directions

Bring salted water to a boil in covered (4-qt./3.8-L) Casserole. Cook pasta according to package directions. Meanwhile, chop cilantro using Chef's Knife; reserve 3 tbsp (45 mL) for garnish. Drain pasta; toss with remaining cilantro.
Meanwhile, add oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Combine shrimp, pressed garlic and rub in Classic Batter Bowl; toss to coat. Arrange shrimp in a single layer over bottom of Skillet; cook 2-3 minutes or until browned on one side and edges are pink. Remove Skillet from heat and turn shrimp over with Sauté Tongs; let stand 1-2 minutes or until centers of shrimp are opaque. Remove shrimp from Skillet, set aside and keep warm.
Juice limes to measure 1/4 cup (50 mL) juice. Add wine to same Skillet. Cook over medium-high heat, 3-4 minutes or until wine is reduced by half, stirring to loosen browned bits from bottom of Skillet using Silicone Flat Whisk. Add butter, juice, broth and salt; cook 2-3 minutes or until heated through. Drizzle pasta with sauce. Top with shrimp; garnish with reserved cilantro.