Sauteed Shrimp with Chiles Over Linguine
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.
Ingredients:
1 pound linguine
24 medium shrimp, peeled and deveined
3 Tbsp. olive oil, divided
6 large cloves garlic, minced
4 dried guajillo chiles, soaked in hot water for 30 minutes, seeded and chopped
2 ripe tomatoes, seeded and coarsely chopped
1/4 cup black olives, chopped
1/4 cup capers
3 Tbsp. minced fresh cilantro
Instructions:
Cook the linguine according to the package directions or until al dente. Drain the pasta and rinse it under cold running water. Toss the linguine with 1 tablespoon of olive oil and set it aside, then bring another fresh pot of salted water to a boil.
Heat the remaining 2 Tbsp. of olive oil in a skillet over medium heat and add the shrimp and garlic. Saute for 1 minute, then add the chiles, tomatoes, olives and capers. Continue cooking until the shrimp turn pink and start to firm. Sprinkle in the cilantro and cook for another minute, then remove from the heat.
Place the cooked pasta in the fresh boiling water long enough to reheat it, about 1 minute, then drain and divide among 4 plates. Top the linguine with the shrimp mixture and serve hot. Serve with warm French bread.
Yields 4 servings.
Recipe from Texascooking.com.