CHIPOTLE SPRIMP AND PASTA
I've adapted this recipe from one I found in Southern Living Magazine a long time ago. This is a great dish on a cold winter night.
Servings: 4

2 pounds large fresh shrimp -- peeled and deveined
2 chipotle chiles with adobo sauce -- chopped
2 cloves garlic -- minced
3 tablespoons olive oil
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 stick butter -- melted
1/2 cup chopped parsley
1 pound cooked spaghetti or linguini

Wash shrimp and pat dry with paper towels; keep chilled until ready to cook. In a large skillet, saute chiles with adobo sauce and garlic in hot oil over medium-high heat until thoroughly heated but not burning. Add shrimp; cook and stir 2-3 minutes until just pink. Remove shrimp and set aside. Stir in wine, lemon juice and Worcestershire sauce,; cook 2-3 minutes.

Return shrimp to skillet. Stir in salt, and butter; cook until just heated through. Toss with hot drained cooked pasta; sprinkle with parsley and serve hot.

Copyright 2007 Carol Stevens, Shaboom's Kitchen, All Rights Reserved