Camarones con Rajas with Linguine2017-12-20
This is based on the classic Mexican dish of shrimp with creamy poblano pepper sauce.
Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
For each serving per order:
Heat butter and olive oil over medium-high heat in a sauté pan. Add garlic and sauté until golden brown.
Add poblanos, and shrimp and saute until shrimp is lightly pink.
Reheat the Barilla linguine in pasta water, then drain.
Add lemon juice, lemon zest, cream, linguine and cheese. Season with salt and pepper and bring to a simmer.
Heat through and toss well to combine.
Place in pasta bowl and garnish with cilantro.
- 6 lbs. Barilla linguine
- 12.5 oz. butter
- 12.5 oz. olive oil
- 1 1/2 cups minced garlic
- 12 1/2 cups roasted poblano peppers, deseeded, cut into strips
- 150 ea. shrimp
- 1 1/2 cups lemon juice
- 4 tbsp. lemon zest
- 12 1/2 cup cream
- 12 1/2 cup crumbled panela cheese
- Kosher salt
- Black pepper
- 25 ea. Cilantro sprigs
Chef Recommended Cuts
Gluten Free Spaghetti with Spinach-Parsley Pesto and Blistered Grape Tomatoes
Italian-Style Mac & Cheese with Roasted Butternut Squash
Orecchiette Pugliese with Broccoli Rabe and Sausage
Penne with Tomato Basil Sauce, Roasted Squash and Parmigiano Reggiano
ProteinPLUS® Penne with Pesto, Charred Cauliflower and Crispy Bacon
This information is per serving.