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Ancho Shrimp Pasta


  • 8 oz. Fettuccine

  • ½ cup olive oil

  • 2 fresh garlic cloves

  • 1 large Ancho chili

  • ½ pound raw or cooked shrimp-peeled and deveined; tail off

  • ½ cup fresh shredded Parmesan

  • 1 lime juice

  • Salt and pepper to taste


  1. Cook pasta according to package label

  2. Clean and thinly slice the garlic cloves. Clean and chiffonade the ancho chili.

  3. Cut the lime in half and , and gather the rest of the ingredients into your mise

  4. In a large skillet, heat the olive oil on medium high heat, add the garlic and stir until fragrant. Add the chili and stir into the oil and garlic until the oil changes an bit in color.

  5. Remove the chili and garlic, and drop the shrimp into the oil. stir the shrimp in the hot oil until the turn bright orange and curl.

  6. Turn the heat down to medium low and add the pasta, stir well

  7. Add salt and pepper, add the garlic and chilies back into the pan, squeeze the lime into the dish and and stir well.

  8. Plate and top with the shredded Parmesan

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