The perfect blend of tangy and savory makes this dish a true standout.
|12 oz uncooked angel hair pasta|
|1/2 cup lightly packed fresh cilantro leaves, divided|
|1 tbsp olive oil|
|l1 1/2 b large uncooked shrimp (21-25 per pound), peeled and deveined|
|6 garlic cloves, pressed|
|1 tbsp Chipotle Rub|
|1 cup dry white wine|
|6 tbsp butter|
|3/4 cup chicken broth|
|1/2 tsp salt|
- Bring salted water to a boil in covered stockpot. Cook pasta according to package directions. Meanwhile, chop cilantro; reserve 3 tbsp for garnish. Drain pasta; toss with remaining cilantro.
- Meanwhile, add oil to skillet; heat over medium-high heat 1-3 minutes or until shimmering. Combine shrimp, pressed garlic and rub in large mixing 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 tongs (removing the skillet from the heat and then turning the shrimp prevents them from overcooking) ; 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 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 a 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.
Yield: 6 servings