Garlic Shrimp Pasta with Ancho Chili

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  • Total Time: 0 hrs 40 mins
  • Hands-on Time: 0 hrs 35 mins
  • Makes: 4 servings

Fresh shrimp meets a buttery, lemon-garlic sauce all tossed in tender fettucine and topped with fresh parsley and parmesan. Packing flavors of ancho chilies, smooth white wine and fresh-squeezed lemon, this garlic shrimp pasta will be a decadent new addition to your recipe box.


  • Simply Organic Black Pepper 4 oz.
  • 1 1/2 tablespoons

    SO Ancho Chili Powder Org
  • 1 teaspoon

    Simply Organic Crushed Red Pepper 1.59 oz.
  • 1 pound raw medium shrimp, peeled, deveined and tails removed

  • 6 tablespoons unsalted butter, divided

  • 3 cloves garlic, minced

  • 1 medium shallot, chopped

  • 1/2 cup dry white cooking wine

  • 3 tablespoons fresh-squeezed lemon juice

  • 1/4 cup freshly grated Parmesan, plus more for garnish

  • 1/4 cup chopped fresh parsley leaves, plus more for garnish

  • 8 ounces spaghetti or fettuccine, cooked

  • 3/4 teaspoon kosher salt, plus more to season


    1. In a small bowl, combine Ancho chili powder, crushed red pepper and salt. Coat shrimp with spice mixture.

    2. In a large skillet over medium heat, melt butter. Add shrimp and cook on high, flipping with tongs periodically for 2 to 3 minutes, or until cooked through. Spoon shrimp onto a plate and set aside.

    3. Reduce heat to medium and add 2 tablespoons butter to skillet. Cook shallots and garlic for 2 to 3 minutes, until fragrant. Add wine and cook for about 5 to 7 minutes, until wine reduces by half. Reduce heat to low and add remaining 2 tablespoons butter, whisking until incorporated. Add lemon juice and whisk until well combined.

    4. Pour sauce over pasta and toss well until noodles are well coated. Fold in Parmesan and parsley, then taste and add additional salt and pepper if desired. Serve topped with shrimp and garnished with additional Ancho chili powder, Parmesan and parsley.

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