February 22, 2011 in Main Course
First of a Trilogy
There is this new restaurant (well it’s not exactly new, we’ve started frequenting it recently) that Amit and I frequently go to for lunch. It’s called the Center Bistro and its in the building right next to our lab. We went to eat there twice the week before last and both the dishes I ordered were so awesome that I had to make a variation at home. One dish I tried was a pasta dish with a chipotle sauce. I simply loved it. It was just right with all the flavors coming together and creating a heavenly experience for your taste buds. And then there was the spicy garlicky shrimp. It was fabulous and it seemed to be a pretty easy to make dish. So this post is dedicated to these two dishes that I had at Center Bistro.
I decided to combine the two dishes and make a pasta topped with the shrimp. Hope you enjoy it as much as I did. Oh and talking about this restaurant, I love it, firstly because the dishes they serve are so different from any I have had at any other restaurants. And they do change their menu once in a while so if you do frequent the place regularly, just when you wish for something new, they change-up their whole menu. Add to it, the fact that they have the Chef’s specials every day.
I also need to mention that shrimp is by far my most favorite. I love seafood much more than any meat and among all the variety of seafood available, I love shrimp, really love it. I think you get my point. I bought about two pounds of shrimp and I do not like to keep it in the refrigerator for too long. So it was a fiesta of shrimp dishes at home for about 3 days! I tried three new recipes and all three according to Amit are blogworthy or “bloggable”.
Without much more ado let me get straight to the first of the trilogy starting with my recipe of Rotini Pasta with Chipotle Cream Sauce and Spicy Garlicky Shrimp. This is a very quick to make recipe and takes about 35-45 minutes to prepare. I adapted it from a recipe I found online and have linked it at the end of this blog.
- 1 1/2 cup rotini pasta (I used whole grain pasta)
- 5-6 portabella mushrooms (sliced fine)
- 1/2 cup thinly sliced onions
- 1/4-1/3 cup white wine
- 1+1 tablespoons butter
- 1/2 onion (chopped fine)
- 1 to 2 chipotle peppers (canned) in adobo sauce, seeded and minced
- 1/4 pint heavy cream
- 1/4 cup milk
- salt to taste
- 1/4 teaspoon fresh tarragon (chopped fine)
- 1/2 pound shrimp (deveined, shelled, tail on)
For the Shrimp Marinade
- 2 teaspoons garlic paste
- 2 teaspoons ginger paste
- 1/2 teaspoon crushed red pepper
- 2 teaspoons fresh chopped tarragon
- 2 teaspoons olive oil
- salt to taste
- Cook the pasta and set aside.
- Marinate the shrimp in the ingredients listed under ‘For the shrimp marinade’ except the olive oil.
- In the meanwhile prepare the chipotle sauce: melt 1 tbsp of butter over medium heat. Add the finely chopped onion and saute till it is slightly brown.
- Next add half the minced chipotle peppers and the cream.
- Mix the milk in and add more chipotle pepper depending on how spicy you would like the sauce.
- Next add the salt and the tarragon and bring to a simmer. The sauce is now ready (keep it warm till ready to serve).
- Heat the other tablespoon of butter and add the thinly sliced onions. Let the onions cook slowly over a medium heat.
- Once the onions are pink in color add the sliced mushrooms and let it cook till the mushrooms and onions start drying out.
- Add the white wine a little at a time cooking the mushrooms and onions in the wine.
- Once it is cooked, add the cooked pasta and mix throughly. Set this aside.
- Heat the olive oil and add the shrimp to it. Cook thoroughly till the shrimp are cooked through. Make sure that you do not overcook the shrimp.
- When ready to serve, spoon the pasta into the serving plate. Pour the sauce over the pasta and place the shrimp over the sauce.
This recipe serves about 2-3 persons. Another word of caution is that the chipotle peppers can be very spicy therefore be very careful with adding the peppers to the sauce. Amit and I loved this recipe and the sauce being so easy to prepare can be served as is with the pasta with or without the shrimp. And here’s the original recipe for the pasta and chipotle cream sauce http://www.azcentral.com/style/hfe/recipes/articles/0717vegetarian17rec.html.