Shrimp in Creamy Chile and Cilantro Sauce

By JimMac

Ingredients

• 30 shrimp (I used frozen, thawed of course, the 26-30 per lb. size)
• 2 Tbls. olive oil (more or less)
• 1 Tbls. butter
• 1/2 cup chopped onion (approximately)
• 1 tsp. minced garlic
• 1/2 tsp. (more or less) ancho chile powder
• 1 large fire roasted sweet red pepper, chopped finely (I used jarred)
• 1 4 oz. can fire roasted green chiles (I used the hot ones, they also have mild)
• Dried japone chiles, about 7, soaked in boiling hot water to soften, chopped finely
• HINT*: Wear gloves while handling and don't touch your eyes, remove all or most seeds to make them less hot.
• 1 cup chicken broth (or more depending on how thick or thin you like your sauce)
• 6 oz. cream cheese (I used Philly light)
• 1/2 cup chopped fresh cilantro, leaves only
• 8 oz. (dry) cooked pasta of your choice (I used shells, cuz that's what hubby likes)

Details

Servings 8

Preparation

Step 1

How to make it

Thaw shrimp, if frozen, and remove tails

Meanwhile bring your water to boil for pasta, add when ready

Cook shrimp in olive oil over medium heat for about 2 to 3 minutes on each side (careful not to overcook, burners vary)
I sprinkled the ancho chile powder over the shrimp, but you can add to sauce later, or omit

Remove shrimp and set aside

Add butter to pan, add onions and garlic
Saute till onions are soft and clear
Add chopped red peppers and green chiles
Add chicken broth and bring to simmer
Add chopped japones

Remove from heat or turn off gas, and add cream cheese, stirring till disolved (I use the back of my spoon, pressing down and moving in a circle till incorporated)

Add chopped cilantro and pasta when done

Stir and serve immediately