Penne with Cajun Hot Links and Chipotle Shrimp

This pasta dish caters to those who can handle a little spicy heat. It’s adapted from a 

Guy Fieri recipe, and, if you are at all familiar with Guy’s recipes, you know that he likes to go big and bold. This pasta hits the palette all over, yet the heat does not overpower the layers of  flavor. When I posted my recipe for Cajun GrilledShrimp Skewers, I introduced you to Maker’s Mark Gourmet Sauce, which I use often. I use it in this dish, also. That was one of the adaptations I made to Guy’s recipe. Most of the reviewers on his version complained about the overpowering taste of BBQ sauce. Since hubby is not a fan of BBQ sauce, I knew I had to change that part of the recipe upfront. Mike is a big fan of this pasta. Even though beads of sweat form on the top of his head when he takes a bite, he goes back for seconds and thirds. It’s an addictive kind of heat. This has to be one of my most requested meals. It’s always a big hit (and, yes, even the grandkids love it). This is definitely “game day” food!

Start by preparing the chipotle sauce. Combine all chipotle sauce ingredients in a blender. Purée. Cover and refrigerate until ready to use. You will be using 3/4 of this batch of sauce. Any more will be too spicy and any less will not be spicy enough. This is how you can adjust the heat to your taste, not by cutting back on the ingredients, but by cutting back on the amount of chipotle sauce you add to the cream.

Chop tomatoes and thinly slice scallions.

Cut hot links into thin medallions. Shell, devein and butterfly shrimp.

In sauté pan, over moderately high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until they turn pink. Lower heat to medium. The add cream, chipotle sauce (3/4 of the batch), salt and pepper.

Meanwhile cook pasta.

Add sauce and Parmesan to cooked pasta. Toss to combine.

Serve in pasta bowl and garnish with diced tomato, scallions and additional Parmesan, if desired.

PENNE WITH CAJUN HOT LINKS AND CHIPOTLE SHRIMP
Source: Adapted from Guy Fieri’s recipe
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2 Tablespoons olive oil
• 6 Johnsonville Bold Beef Hot Links (or Andouille sausage), cut in thin medallions
• 2 pounds jumbo shrimp, deveined, shelled and butterflied
• 2 cups heavy cream
• Chipotle Sauce, recipe follows
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 pound cooked penne pasta
• 1/2 cup Parmesan, grated, plus more for serving
• 4 each Roma tomatoes, seeded and chopped  
• 1 small bunch scallions (white and green parts), thinly sliced

Chipotle Sauce:

• 1 cup Maker's Mark Gourmet Sauce*
• 1/2 cup Heinz 57 Sauce
• 3/4 cup canola oil
• 1/3 cup lemon juice
• 1-1/2 Tablespoon whole grain Dijon mustard
• 2 chipotle peppers in adobo sauce (along with 1 teaspoon adobo sauce)
• 1-1/2 Tablespoon red chili flakes
• 1/3 teaspoon cayenne pepper
• 1/3 teaspoon ground black pepper

              
DIRECTIONS:

1. Chipotle Sauce:  Combine all ingredients in blender, puree, cover and refrigerate.
2. In sauté pan over moderately high heat, add olive oil and hot links. Sear links until browned. Add the
    shrimp and cook until pink. Lower heat to medium. Then add cream, 3/4 of the batch of chipotle
    sauce, salt and pepper.
3. Add cooked pasta and the cheese. Toss to combine.
4. Serve in pasta bowl and garnish with diced tomato, scallions, and additional grated Parmesan, if
    desired.

Recipe Tips:
To cut back on the heat, reduce the amount of chipotle sauce you add to cream (instead of 3/4 of the batch, try 1/2, or whatever suits your taste. Don't cut back on chipotle sauce ingredients when blending. The taste will not be the same.

*Maker's Mark Gourmet Sauce can be purchased at:   www.makersmark.com