- Cooking Time: 15
- Servings: 4-5
- Preparation Time: 15
- 2/3 cup Slow-Cooked Garlic Mojo (stir before measuring)*
- 1 lb. medium shrimp, peeled and deveined
- 3 canned chipotle chilies en adobo, seeded and finely chopped
- 1 lb. linguine
- 3 tablespoons chopped cilantro
- 3/4 cup grated Parmesan or Romano
- Fill a large pot about 2/3 full of water. Add 2 tablespoons salt or olive oil, cover and bring to a boil over high heat. Slide the pasta into the boiling water, stir, and then let boil until the pasta is as done about 6 minutes for al dente linguine (hard pasta) or 3 minutes for fresh made pasta.
- Meanwhile, spoon 2 tablespoons of the oil from the mojo into a very large (12-inch) skillet. Set over medium-high heat. Pat the shrimp dry sprinkle; when the oil is hot, place them in the skillet. Cook until the shrimp until no longer pink in the center, about 1 minute per side. Remove the skillet from the heat and stir in the chopped chili(s) and the rest of the mojo.
- Remove 1/2 cup of the pasta water, and then pour the pasta into a colander set in a sink. Return the pasta and the 1/2 cup water to the pot. Scrape in the shrimp mixture, sprinkle with the chopped watercress, parsley or cilantro, toss together and divide among warm plates. Sprinkle with the grated cheese and serve without hesitation.
- *can be found under the garlic link