Get ready to transform your ordinary pasta night into a fiery Mexican culinary adventure! This Chile de Arbol Shrimp and Pasta recipe is not just a meal—it's a flavor explosion that will transport you straight to the vibrant streets of Mexico. With just the right balance of heat, garlic, and succulent shrimp, this dish promises to turn an average weeknight dinner into an unforgettable gastronomic experience that'll have everyone at the table begging for seconds.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 pound shrimp, peeled and deveined
- 8 ounces pasta (spaghetti or linguine)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 5 dried chile de arbol, crushed
- 1/2 cup chicken broth
- 1/4 cup fresh parsley, chopped
- Salt to taste
Instructions
- Begin by gathering all your ingredients: 1 pound of peeled and deveined shrimp, 8 ounces of spaghetti or linguine, 2 tablespoons of olive oil, 4 cloves of minced garlic, 5 crushed dried chile de arbol, 1/2 cup of chicken broth, 1/4 cup of chopped fresh parsley, and salt to taste.
- In a large pot, bring salted water to a boil over high heat. Once boiling, add the pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
- Add the crushed chile de arbol to the skillet with the garlic and sauté for an additional 30 seconds to release their flavor.
- Next, add the peeled and deveined shrimp to the skillet. Cook for about 3-5 minutes, stirring frequently, until the shrimp turn pink and opaque.
- Once the shrimp are cooked, pour in the 1/2 cup of chicken broth. Stir well and let it simmer for about 2-3 minutes to allow the flavors to meld together.
- When the pasta is done cooking, reserve about 1/2 cup of the pasta water, then drain the pasta. Add the drained pasta directly to the skillet with the shrimp and sauce.
- Gently toss the pasta with the shrimp and sauce, adding a bit of the reserved pasta water if needed to help coat the pasta. Season with salt to taste.
- Finally, remove the skillet from the heat and stir in the chopped fresh parsley. Serve immediately, garnished with additional parsley if desired.
Tips
- Shrimp Cooking Perfection: Watch your shrimp closely! They cook quickly and can become rubbery if overdone. Remove them from heat as soon as they turn pink and opaque.
- Chile de Arbol Heat Management: If you're sensitive to spice, start with fewer dried chiles and adjust to taste. These little peppers pack a serious punch!
- Pasta Water Magic: Always reserve some pasta water before draining. The starchy liquid helps create a silky sauce and helps the ingredients stick together beautifully.
- Fresh is Best: Use fresh parsley for maximum flavor and a bright, fresh finish to your dish.
- Timing is Key: Coordinate your pasta cooking with the shrimp sauce to ensure everything is hot and ready simultaneously.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 28g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 180mg
