Chipotle Shrimp sauce with Pasta

Sweat:

1 cup diced onions
2 Tbsp. Olive Oil
1 Tbsp. minced garlic
1 tsp. dried oregano

Purée:

1 can diced tomatoes in juice (28oz)
¼ cup chopped chipotles in adobo sauce

Meanwhile, Cook:

8 oz Angel Hair Pasta

Add:

1 lb medium shrimp
1 pat butter
¼ cup minced fresh cilantro
1 Tbsp. fresh lime juice
Salt and Pepper to taste
Crumbled Cotija or any dry, firm Mexican cheese (as a note, I used Manchego and shredded it)

Sweat onions in oil in a skillet over medium heat until softened. Add garlic and oregano; cook until fragrant, about 1-2 min.

Purée tomatoes and chipotles in a food processor, then add to skillet; bring sauce to a simmer and cook 15-20 min.

Meanwhile, cook pasta in a pot of boiling salted water according to package directions; drain. Mix with sauce.

Add butter to skillet, once melted, add shrimp until cooked through, 2-4 min. Stir in cilantro and lime juice; season with salt and pepper.

Serve pasta topped with shrimp, top with fresh cilantro and cheese.

**Cuisine at home April 2019

Chipotle Shrimp sauce with Pasta

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