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Ancho Chile, Shrimp, and Pasta

Ancho Chile, Shrimp, and Pasta Recipe

  • 8 ounces long, thin pasta such as spaghetti or fettucini
  • Salt
  • 1/2 cup vegetable oil (grapeseed or canola)
  • 3 thinly sliced cloves garlic
  • 1 ounce (about 2 medium to large) dried ancho chiles, rinsed, seeded and deveined
  • 1/2 pound 21-25 count raw shrimp, peeled, deveined, and tails removed, the shrimp pieces cut into thirds
  • Black pepper
  • Freshly grated Parmesan
  • Lime or lemon juice, fresh squeezed
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