My best friend from 3rd grade is getting married today (#HappilyEverAiello)! I’m currently sitting on a sold out Amtrak train heading up to Rhode Island for the festivities! So– I’m going to keep this short and sweet and get the “EAT” part of this blog going.
This is one of my favorite pasta dishes to cook on a Friday night before a Saturday long run (carbo loading at its finest!). I substitute regular pasta with brown rice pasta, mainly because I prefer the taste. It has a bit of a kick to it and you can adjust the recipe based on your preferences. The chipotle sauce is a separate recipe, so if you want to make it easier on yourself, you can also buy it canned. However, this one is so delicious I highly recommend not doing that! The recipe also makes extra, so you can have it to put on anything and everything during the upcoming week. It’s so easy, doesn’t have a lot of ingredients (or you probably have most of them handy) and is super yummy! Thanks to Food Network for this one!
Happy Eating (and Running)!
- 1 ounce olive oil
- 4 hot links, all beef, cut in 6 bias slices
- 20 (21/25 shrimp), deveined, shelled and butterflied
- 2 cups heavy cream
- 1 cup Chipotle sauce (recipe follows)
- ½ tsp sea salt
- 2 teaspoon ground black pepper
- 1 pound cooked penne
- ½ cup Parmesan, grated plus more for serving
- 1 tbsp diced Roma tomato
- 1 tbsp diced scallion
In saute pan over 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 Chipotle Sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.
Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan.
- 1 ½ cups BBQ sauce
- ¾ cup canola oil
- ½ cup lemon juice
- 3/4 ounce Dijon mustard
- 1-2 chipotle peppers in adobo
- ¾ ounce red chili flakes
- 1/3 tsp cayenne pepper
Combine all ingredients in blender, puree, cover and refrigerate.