Linguine a la Mexicana by Carlosrogz

Ingredients

• 500g (1.1 lb) shrimp, peeled and deveined
• 400g (14 oz) linguine pasta
• 1 cup (240ml) tomato puree
• 60g (4 tbsp) butter
• 60ml (1/4 cup) media crema (or heavy cream)
• 2 dried guajillo chiles, stemmed and seeded
• 2 dried chipotle chiles, stemmed
• 2 medium carrots, finely diced
• 2 stalks celery, finely diced
• 4 cloves garlic, minced
• 1/4 onion, finely diced
• 5 bay leaves
• 1/2 tbsp dried oregano
• 1 tsp whole black peppercorns (or ground)
• 1 tsp salt (adjust to taste)
• 30g (1/4 cup) parmesan cheese, grated (for serving)
• 2 tbsp fresh cilantro, finely chopped (for serving)

Instructions

1. Boil a large pot of salted water and cook linguine according to package directions until al dente; drain and set aside.
2. Rehydrate the dried guajillo and chipotle chiles in hot water for 10 minutes, then blend into a smooth paste.
3. Melt butter in a large skillet over medium heat and sauté the onion, carrots, celery, and garlic for 5-7 minutes until softened.
4. Add the shrimp to the skillet and cook for 3-4 minutes until pink and opaque; remove shrimp and set aside.
5. Stir the tomato puree, chile paste, bay leaves, oregano, salt, and pepper into the skillet; simmer for 8-10 minutes until thickened.
6. Stir in the media crema to the sauce, then return the shrimp and cooked pasta to the skillet.
7. Toss everything together over low heat for 2 minutes until well coated and heated through.
8. Serve immediately topped with grated parmesan cheese and fresh chopped cilantro.