Pasta Recipes | Ancho Chile, Shrimp, and Pasta Recipe

Ancho Chile, Shrimp, and Pasta Recipe

Prep time: 10 minutesCook time: 20 minutesYield: Serves 2 as a main or 4 to 6 as a side.
If you don’t have access to ancho chiles, you can steer more to the Italian side and just use 1/4 teaspoon of red chili flakes to brighten up this dish.

Ingredients for Ancho Chile, Shrimp, and Pasta Recipe
8 ounces long, thin pasta such as spaghetti or fettucini
1/2 cup vegetable oil (grapeseed or canola)
3 thinly sliced cloves garlic
1 ounce (about 2 medium to large) dried ancho chiles, rinsed, seeded and deveined
1/2 pound 21-25 count raw shrimp, peeled, deveined, and tails removed, the shrimp pieces cut into thirds
Black pepper
Freshly grated Parmesan
Lime or lemon juice, fresh squeezed

Method (Pasta Recipe)
1 Put a large pot of salted water on to boil for the pasta when you start this recipe. Once the water is boiling, add the pasta and cook until al dente. While the water is coming to a boil and while the pasta is cooking, prepare the rest of the recipe as follows.
2 Heat oil in a small skillet on medium heat. Once the oil is hot, add sliced garlic. Cook until lightly browned, then remove with a slotted spoon to a large bowl.
3 Thinly slice the ancho chiles (can chiffonade as you would with basil, just roll up into a cigar shape and slice crosswise). Add the sliced chiles to the hot oil and cook ONLY for 20 to 30 seconds. Remove with a slotted spoon to the bowl with the garlic. Do not over-cook the chiles or they will get bitter.

4 Add the raw shrimp to the pan with the now chile and garlic infused oil. Increase the heat to high, cook for a couple minutes, stirring frequently, until the shrimp is just turning pink. Remove from heat. Add the shrimp and oil to the bowl with the garlic and chiles.
5 Add the drained, cooked pasta to the bowl with the shrimp, garlic, chiles, and oil. Sprinkle with salt and black pepper and toss to combine. To serve, portion out into bowls, sprinkle with freshly grated Parmesan and a little lemon or lime juice.


How to cook a Turkey

How To Cook a Turkey

Just follow these simple instructions for a fresh or thawed turkey: Preheat oven to 325° F. Drain juices and pat dry with clean paper towels. Place turkey breast side up on a flat rack in a shallow roasting pan 2 to 2½ inches deep. Turn the wings back to hold the neck skin in place.


Original recipe makes 1 whole turkeyChange Servings

1 onion, coarsely chopped

1 stalk celery, coarsely chopped

1 carrot, coarsely chopped

1 (12 pound) whole turkey, neck and giblets reserved

2 tablespoons kosher salt

1 tablespoon ground black pepper

1 teaspoon cayenne pepper

3 tablespoons butter

4 sprigs fresh rosemary

1/2 bunch chopped fresh sage

“The biggest myth in all of American cookery is that a juicy,  perfectly cooked turkey is difficult for the novice cook to achieve. Even if this is your first time, don’t play scared, this will work!  There is nothing to fear but the fear of dry turkey itself.”


30 mins


3 hrs


Preheat oven to 325 degrees F (165 degrees C).

Place onion, celery, and carrot in a large, shallow roasting pan. Place turkey, breast side up, on top of the vegetables in the roasting pan. Pat the outside and inside of the turkey dry with paper towels.

Combine salt, black pepper and cayenne pepper in a small bowl. Season the inside of the turkey with about 1/3 of the salt mixture. Fold wing tips under the bird. Melt butter in small saucepan over medium heat until the edges begin to turn golden, about 2 minutes. Cook and stir rosemary and sage for 1 minute.

Place rosemary and sage inside the cavity of the turkey; reserve melted butter. Tie the legs together with twine. Brush outside of the turkey completely with the melted butter. Season with

remaining 2/3 of the salt mixture. Bake turkey, uncovered, in the preheated oven until no longer pink at the bone.  and the juices run clear, about 3 hours. An instant-read thermometer inserted

into the thickest part of the thigh, near the bone should read 180 degrees  F (82 degrees C). Remove the turkey from the oven and allow to rest in a warm

area 10 to 15 minutes before slicing.