wonderful! My changes were, 1 1/2 cups Half & Half (in place of the heavy
cream) and I used olive oil in the chipotle sauce - no shrimp. The hot
links I picked up were loaded with crushed red peppers so this dish was
nice & spicy.
We loved it and will be making again!
Penne with Cajun Hot Links and Chipotle Shrimp
Recipe courtesy Guy Fieri
1-ounce olive oil
4 hot links, all beef, cut in 6 bias slices
20 (21/25 shrimp), deveined, shelled and butterflied
2 cups heavy cream
1 cup Chipotle Sauce, recipe follows
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 pound cooked penne pasta
1/2 cup Parmesan, grated plus more for serving
1 tablespoon diced Roma tomato
1 tablespoon diced scallion
In saute pan over high heat, add olive oil and hot links. Sear links until
browned. Add the shrimp and cook until pink. Lower heat to medium. Then
add cream, 3/4 of the Chipotle Sauce, salt and pepper. Add cooked pasta
and the cheese. Toss to combine.
Serve in pasta bowl and garnish with diced tomato, scallions, more sauce,
if desired, and grated Parmesan.
1 1/2 cups BBQ sauce
3/4 cup canola oil
1/3 cup lemon juice
3/4-ounce Dijon mustard
1 to 2 chipotle peppers in adobo
3/4-ounce red chili flakes
1/3 teaspoon cayenne pepper
1/3 teaspoon ground black pepper
Combine all ingredients in blender, puree, cover and refrigerate.
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