Recipe & Photos by: Ana Frias, @muydelish

Shrimp Pasta with Creamy Ancho Chile & Tamarind Sauce

ingredients:

• 12 oz cooked penne pasta, drained (reserve 1 cup pasta water)
•  4 Tablespoon extra virgin olive oil, divided
•  2 Tablespoon unsalted butter
•  1 lb raw medium shrimp, peeled and devein (sprinkle with salt & pepper to taste)
•  1/2 onion, sliced
•  1 garlic clove
•  6 roma tomatoes, sliced
•  1/2 cup SALSAOLOGY Ancho Chile & Tamarind Sauce
•  1/2 cup Mexican crema or sour cream
•  2 oz shaved parmesan cheese
•  3 Tablespoons flat parsley, finely chopped
•  2 Tablespoons fresh thyme
•  Salt & Pepper to taste

method: 

• In a large pot, heat 2 Tablespoons of olive oil and cook shrimps until they start to turn pink.  About 2 minutes per side.
• Transfer shrimp to a bowl and cover. Set aside.
• In the same pot, add 2 Tablespoons of olive oil and butter. Cook the onions and garlic on high heat until the onions start to become transparent.
• Add the tomato and cook until they start to release all of the juices. Remove from heat and cool off for about 5 minutes.
• Add mixture to a blender plus the SALSAOLOGY Ancho Chile & Tamarind Sauce, Mexican cream & 1 cup of reserved pasta water, . Blend until the sauce reaches a creamy consistency.
• Return sauce to the large pot and cook for about 5 minutes on low heat. Add the pasta & shrimp and cook until everything is warm again.
•  Add salt & pepper to taste if needed.
•  Sprinkle with parsley, thyme & parmesan cheese and serve while hot.

info:

• makes 4 servings