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For all people who love pasta, this recipe for creamy pasta with diablad shrimp is explosively delicious. Imagine the intense flavor of this rich creamy picosita sauce with shrimp and short pasta. Do not let it pass.
1 teaspoon pepperoncino Italian crushed red pepper, (ground chilies)
2 pinches salt
1/2 white onions, finely chopped
2 cloves garlic, finely chopped
10 tomatoes, peeled and seeded, finely chopped
1/4 cups chipotle chili, milled
3/4 cups whipping cream
1 teaspoon salt
1/2 teaspoons black pepper
4 cups pasta, cooked rigatoni
1/2 cups parmesan cheese, in foil, for deco
Preparation
In a large deep frying pan, heat the olive oil over medium heat. Add the shrimp and cook until they change color, add the paprika, pepperocini and salt and cook one more minute. Remove the shrimp and reserve.
For the sauce in the same pan, sauté the onion until it is transparent and add the garlic, cook a minute. Add the tomatoes and lower the heat, cook for 5 to 7 minutes. Add the chipotles and the cream to beat, cook 3 more minutes. Season
Add the shrimp and pasta to the sauce and cook only until everything is well mixed and hot. Serve with Parmesan cheese.
PRESENTATION
Serve the pasta in an extended dish and decorate with slices of Parmesan cheese.
TIPS
Use echalote instead of garlic, it will give a more sophisticated flavor.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by
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Ratings(3)
Paulina GARCIA GALVAN
30/01/2019 19:18:10
Que tipo de “jitomates” consideran para esta receta???
Elvira Garza
23/08/2018 14:05:52
se ve muy rica, la voy a hacer
María Paula Cobos Cruz
28/07/2017 14:51:32
Muy buena receta!
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