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Pasta Chimayo

Make Pasta Chimayo at home with Boiling Water, Rice Vinegar, Salt, Butter, and Whipping Cream. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 1 tbsp
• 1/4 tsp
• 3 tbsp
• 1 1/2 cup
• 1/2 lb

Method (preview)

1. 1

   Place chilies in bowl; pour boiling water over.

2. 2

   Let stand 30 minutes; Drain.

3. 3

   Transfer to blender.

4. 4

   Add vinegar, garlic, oregano and salt.

5. 5

   Blend until smooth.

6. 6

   Melt butter in heavy large skillet over medium heat.

7. 7

   Add shrimp and saute until pink.

8. 8

   Remove from heat.

9. 9

   Add tequila.

10. 10

    Ignite with match.

11. 11

    Return to heat and cook until flames subside.

12. 12

    Transfer shrimp to bowl using slotted spoon.

13. 13

    Cover with foil.

14. 14

    Increase heat to high.

15. 15

    Boil tequila until reduced to 1 tablespoon.

16. 16

    Add cream and boil until reduced to sauce consistency.

17. 17

    Add 2 tablespoons chili paste and stir until smooth.

18. 18

    Add salt and pepper.

19. 19

    Cook pasta until just tender, but still firm to bite, stirring occasionally. Drain and transfer to a large bowl.

20. 20

    Pour sauce over pasta, tossing to coat. Divide among plates.

21. 21

    Sprinkle with cilantro and serve.