Rock Shrimp Papardelle With Charred Pineapple and Roasted Chili Citrus Butter

By Joelene

Ingredients

• 2 jalapeños, roasted, seeded and diced
• 1 pineapple, cleaned and quartered
• Olive oil
• 1 pound rock shrimp
• 1 tablespoon minced garlic
• 1/4 cup white wine
• 2 limes, juiced
• 2 tablespoons guajillo or red chili powder
• 1/4 cup minced cilantro
• 4 tablespoons unsalted butter
• Salt and pepper to taste
• 1 pound fresh papardelle pasta, cooked according to package directions

Preparation

Step 1

To roast jalapeño, preheat oven to 400 degrees. Place jalapeños on a baking sheet and bake for about 10 minutes, or until skin begins to char. Turn and bake another 5 to 10 minutes, or until the skin blisters. Remove and cool in a closed plastic bag for 10 to 15 minutes.

To prepare pasta, lightly oil quartered pineapple. Heat a saute pan on high. Add pineapple and saute, slighting charring all sides. Set aside to cool. Once cooled, dice into small chunks. Heat a saute pan on medium-high heat. Lightly coat with olive oil. When hot, add shrimp, pineapple and garlic. Saute for a few minutes, stirring frequently to prevent the garlic from browning. When shrimp begins to turn pink, add white wine and lime juice. Next, add chili powder, jalapeño and cilantro. Reduce liquid by half. Add unsalted butter and allow to melt. Season to taste with salt and pepper and fold in pasta. Serve immediately.

Makes 4 servings.