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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Ancho Chile, Shrimp & Pasta   
    Categories: Pasta, Seafood, Cheese, Citrus, Chilies   
         Yield: 2 Servings   
       
         8 oz Long, thin pasta   
              Salt & black pepper   
       1/2 c  Oil; grapeseed or canola   
         3 cl Thin sliced garlic   
         1 oz Dried ancho chilies; rinsed,   
              - seeded, deveined   
       1/2 lb (U-25) raw shrimp; peeled,   
              - deveined, tails off, cut   
              - in thirds   
              Fresh grated Parmesan   
              Lime or lemon juice; fresh   
       
     Put a large pot of salted water on to boil for the pasta   
     when you start this recipe. Once the water is boiling, add   
     the pasta and cook until al dente. While the water is   
     coming to a boil and while the pasta is cooking, prepare   
     the rest of the recipe as follows.   
        
     Heat oil in a small skillet on medium heat. Once the oil   
     is hot, add sliced garlic. Cook until lightly browned,   
     then remove with a slotted spoon to a large bowl.   
        
     Thinly slice the ancho chilies (can chiffonade as you   
     would with basil, just roll up into a cigar shape and   
     slice crosswise). Add the sliced chilies to the hot oil   
     and cook ONLY for 20 to 30 seconds. Remove with a slotted   
     spoon to the bowl with the garlic. Do not over-cook the   
     chilies or they will get bitter.   
        
     Add the raw shrimp to the pan with the now chile and   
     garlic infused oil. Increase the heat to high, cook for a   
     couple minutes, stirring frequently, until the shrimp is   
     just turning pink. Remove from heat. Add the shrimp and   
     oil to the bowl with the garlic and chilies.   
        
     Add the drained, cooked pasta to the bowl with the shrimp,   
     garlic, chilies, and oil. Sprinkle with salt and black   
     pepper and toss to combine. To serve, portion out into   
     bowls, sprinkle with freshly grated Parmesan and a little   
     lemon or lime juice.   
        
     Yield: Serves 2 as a main or 4 to 6 as a side.   
        
     From: http://simplyrecipes.com   
        
     Uncle Dirty Dave's Kitchen   
       
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