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Chipotle- Beer Shrimp with Pasta

Beer does wonderful things for shrimp...

¾ lb		medium-size shelled and de-veined raw shrimp
1 cup		lager beer
¼ cup		coarsely chopped fresh cilantro
1 Tbs		olive oil
1 cup		coarsely chopped yellow onion (about 1 medium-large onion)
3 medium		sized cloves of garlic, minced
14.5 ounce		can low-sodium diced tomatoes, drained
1 canned		chipotle chile in adobo sauce, drained, seeded and moderately finely chopped
8 oz		package spaghettini, cooked and drained according to package directions
		OPTIONAL TOPPINGS:
¼ cup		freshly grated Parmesan cheese
¼ cup		coarsely chopped fresh cilantro

1	Place shrimp, beer, and cilantro in a medium-sized bowl, turning shrimp in beer to coat, then let stand at room temperature while you proceed with recipe.
2	Heat olive oil in large heavy skillet over moderately high heat until ripples appear in skillet bottom- 1½ - 2 minutes. Add onion and garlic and sauté, stirring now and then, until wilted- about 3 minutes.
3	Set skillet off heat and drain beer from shrimp directly into skillet. Add tomatoes and chipotle pepper, return to moderately high heat, and bring to a quick boil. Adjust heat so mixture bubbles gently, and simmer uncovered until the consistency of pasta sauce- about 15 minutes.
4	Add shrimp and cilantro, cover, and cook over low heat just until shrimp turn pink and are cooked through- about 5 minutes.
5	Dump hot spaghettini into large heated bowl, add shrimp mixture, and toss well.
6	To serve, divide pasta among four heated dinner plates and top each portion, if desired, with sprinklings of grated cheese and chopped cilantro.

Servings: 4

Nutrition Facts

Recipe Source

GMA's Cut the Calories Cookbook