Burn, baby, burn. This fun, spicy dish is familiar to New Orleans natives, as it was developed by Chef Tory McPhail of Commander’s Palace. He deftly combines the best of Chesapeake Bay with Louisiana flair for an exciting pasta entrée. Watch out for the Serrano chile pepper! Yowza.
- 8 ounces angel hair pasta
- 1 pound jumbo shrimp, peeled and deveined
- 1 tablespoon OLD BAY Seasoning
- 3 tablespoons butter, divided
- 1 tablespoon chopped garlic
- 2 teaspoons minced, seeded Serrano chile pepper
- 1/4 cup orange juice
- 1/2 cup diced, seeded tomato (about 1 small tomato)
- 1 1/2 tablespoons chopped fresh cilantro (optional)
- Cook pasta as directed on package.
- Meanwhile, season shrimp with OLD BAY. Melt 1 tablespoon of the butter in large skillet on medium-high heat. Add garlic and Serrano chile; cook and stir 30 seconds. Add shrimp. Cook and stir 3 to 4 minutes or until shrimp turn pink. Add orange juice and tomato. Continue cooking for 30 seconds.
- Remove from heat. Add remaining 2 tablespoons butter. Swirl butter around the pan until all the butter melts to make a creamy sauce.
- Serve over pasta. Garnish with cilantro.
TEST KITCHEN TIP: Serrano chiles vary in size and temperature. Use more if you like it hot, hot, hot; less if you prefer to color inside the lines, thank you.