Although neither of us are picky eaters to begin with, Bri and I have been stepping out of the box when it comes to trying new kinds of food. We’re more than willing to try anything once, but when it comes to what we crave, it’s usually Mexican (a new kind of taco, burrito, fajita, etc) or Italian (some kind of pasta covered in a new sauce with LOTS of cheese.) We’ve been pleasantly surprised by some of the new things I’ve been cooking up… Honey Chicken with Sweet and Spicy Chutney, Mediterranean Chicken, Balsamic Glazed Chicken Caprese, etc. I’ll post about these delightful dishes later… but the one that quickly became a new fav for me was, Devil’s Shrimp.
Stop right there… don’t hate me because my food has an unholy name. If you’re like me and grew up in a home where Deviled Eggs were under NO circumstances to be called anything but “Creamed Eggs,” then by ALL means, rename this dish. Anywho... here’s the cast…
The Shrimp are hiding in the bowl, and the green Chile is behind the Basil… very sneaky.
1 lb Fettuccini (I used about ¾ of the package)
1 hot green chile, finely chopped
½ cup dry white wine
½ cup chicken stock
28oz can Italian tomatoes (the can says “with garlic and oregano”)
½ teaspoon dried oregano
1lb large shrimp (peeled, deveined, halved, and patted dry)
Juice of ½ lemon
2 Tbsp butter (yum)
10 large basil leaves (finely chopped)
Bring a large pot of water to a boil, salt it, add the pasta and cook to package directions. When you drain the pasta, keep a ladle full of the starchy water for the sauce.
Grab a large deep skillet and heat the EVOO, 4 turns of the pan, over medium heat. Cook the chile for a few minutes. Add the wine and let it cook out and reduce for about 5 minutes. Stir in the chicken stock, tomatoes, oregano and S&P. Simmer over medium heat until reduced, about 20 minutes.
Put the shrimp in a large bowl with some salt and lemon juice. In a large, deep skillet, melt the butter over medium heat. Cook the shrimp for 2 min on each side. DON’T overcook it! Trust me. Add the shrimp, pasta, and starchy water to the sauce and toss it all together. Top it with the basil. It should look like this…
And then grab a big bowl and a fork… and get you some of that!