Shrimp with Orange Chipotle Cream
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Cook time: 
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Serves: 2
 
Ingredients
  • ¾ pound peeled and deveined large shrimp, preferably wild
  • ¼ teaspoon ground cumin
  • Kosher salt
  • Canola oil
  • ½ cup half-and-half
  • 1 large chipotle chili, canned in adobo sauce or to taste
  • 1 teaspoon grated orange zest
  • 2 tablespoons chopped fresh cilantro
  • parsley and/or green scallion top – I sautéed the white part and garnished with the green.
  • Angel hair pasta or spaghetti or linguine
Instructions
  1. Mise en place ~ Gather ingredients
  2. Bring a pot of water to boil.
  3. To make the sauce:
  4. Place the half & half, chipotle, and orange zest in a blender; blend until smooth; set aside.
  5. Season shrimp with ground cumin and salt.
  6. Add about 2 teaspoons of canola oil or olive oil in a medium-sized nonstick skillet.
  7. Add the shrimp; sauté about 2 – 3 minutes until shrimp is barely pink – do not overcook.
  8. Transfer shrimp to a plate and keep warm.
  9. Turn heat to medium-high; sauté the white part of the scallion.
  10. Drop the angel hair into pot of water for one minute or just until soft.
  11. (Finish cooking angel hair in cream sauce.)
  12. Reduce heat to medium in the skillet.
  13. Add chipotle cream mixture to pan; cook 1 minute, stirring constantly.
  14. Add angel hair; toss gently.
  15. Add shrimp to sauce; toss gently.
  16. Serve on warmed plates – don’t forget to twirl the pasta to hold the heat.
  17. Garnish with the green part of the scallion, or cilantro if you must.
Notes
My 2 ¢ - Be gentle with the cumin for those of you that do not know how strong it is. I’ve already cautioned you about the chipotle. Save some of the pasta water to loosen the pasta if needed.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/shrimp-with-orange-chipotle-cream/