Fettucine with Ancho Chiles and Shrimp, Yucatan Style
Fettucine with Ancho Chiles and Shrimp, Yucatan Style
Recipe courtesy of Karen Hursh Graber (mexconnect.com)
Makes 4 main dish servings or 6 sides (sopa seca) servings
4 ancho chiles, cut into 1/4” confetti (small squares)
4 lg. garlic cloves, finely minced, divided use
1/3 c. olive oil, plus 2 tablespoons
1/3 c. Seville orange juice (or use half sweet orange juice and half fresh lime)
¼ c. cotija, queso fresco, or other crumbly cheese
1 lb. raw shrimp, shelled and deveined
8 oz. dried fettucine
Combine the dried chiles, 2 cloves of the garlic, 1/3 cup olive oil, 1/3 cup Seville orange juice, and the cheese. Cover and allow to sit for at least 5 hours. The chiles will soften as they marinate. The mixture will loosen when mixed with hot pasta.
In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the shrimp and sauté until just cooked through. Do not overcook. Set aside.
Cook the pasta until al dente, saving a bit of the starchy water. Drain pasta and combine well with the chile mixture and sautéed shrimp. Add some pasta water if necessary. Taste and add salt and pepper if desired.