Chipotle Shrimp sauce with Pasta
- 1 cup diced onions
- 2 Tbsp. Olive Oil
- 1 Tbsp. minced garlic
- 1 tsp. dried oregano
- 1 can diced tomatoes in juice (28oz)
- ¼ cup chopped chipotles in adobo sauce
- 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)
onions in oil in a skillet over medium heat until softened. Add garlic and oregano; cook until fragrant, about 1-2 min.
tomatoes and chipotles in a food processor, then add to skillet; bring sauce to a simmer and cook 15-20 min.
pasta in a pot of boiling salted water according to package directions; drain. Mix with sauce.
butter to skillet, once melted, add shrimp until cooked through, 2-4 min. Stir in cilantro and lime juice; season with salt and pepper.
pasta topped with shrimp, top with fresh cilantro and cheese.
**Cuisine at home April 2019