Chipotle Shrimp with Pasta
8 oz Egg Noodles/ or bowtie pasta
2 ½ cup water
2/3 bag bag large shrimp (thawed & peeled)
I Tbsp cornstarch
Large zip top bag
Full teaspoon of puree chipotle
4 – 6oz crimini mushrooms
1cup frozen broccoli
4 spring onions chopped
2 Tbsp butter
1 teasp. Kosher salt
Fresh basil if available
Place pasta & water in large saucepan, cover & bring to boil on medium-high. Remove lid, cook 8 mins or al dente, stirring often.
Pat shrimp dry, place in bag with cornstarch & chipotle. Seal bag & shake to coat. Knead bag.
Stir remaining ingredients into pasta, reduce heat, cover & simmer for 5 mins, stirring often.
Heat butter in separate pan, add shrimp, cook approx. 2 mins on each side. Remove from pan & add pasta & veggies, plus salt & pepper. Toss in juice, serve on plates and add shrimp & basil to top.
Enjoy. – Sue Charman