Wednesday, March 9, 2022

Cooking is Fun... And Easy!! Weeknight New Mexican Shrimp Scampi with Orecchiette


This was so quick and easy to put together, and the flavor was amazing!  A note about ingredients--you can find chopped green chile in pretty much any grocery store (Hatch brand is common).  It's milder than what we get here.  If you're interested in the real deal, you can find New Mexican green chile online at Amazon.  A couple of great brands are 505 Southwestern and Young Guns Produce (my fave).

I've got a new found love for orecchiette pasta--the little "ear" shape is great for a saucy dish like this.


10 ounces Orecchiette pasta
1 pound of medium shrimp, cleaned, de-tailed
4 tablespoons extra virgin olive oil, divided
1 jalapeno, seeds and stem removed, cut in half and thinly slice
8 garlic cloves, thinly sliced
8 ounces New Mexican green chile, to taste (I use medium chile from Young Guns Produce).  If using commercial mild green chile from your local grocer, increase the amount of chile to 12 oz.
Ground black pepper
2 teaspoons lemon zest, plus more for serving
1/3 cup fresh lemon juice
6 tablespoons butter
1/2 cup grated parmesan or romano cheese
1/4 cup chopped Italian flat-leaf parsley

Cook pasta in a large pot of salted water to package directions, drain, reserving 1/4 cup pasta water.  When pasta is nearly done, pat shrimp dry with paper towels and season with salt.  Heat 2 tablespoons olive oil in a large heavy skillet over medium heat until shimmering.  Add shrimp, cook about 1 minute per side and remove to a plate.   


Add remaining 2 tablespoons oil, cook saute jalapeno and garlic, stirring often, until garlic is starts to soften and turn golden (about a minute).  Add green chile and season with salt and pepper and saute another 2 minutes, until liquid has evaporated.   Stir in lemon juice and cook, stirring often until consistency is like jam (about a minute).  Add pasta, shrimp, butter, reserved pasta water, and lemon zest and cook until butter is melted, stirring often, about 2 minutes.  Remove from heat, and salt and pepper to taste.  To serve, portion into pasta bowls, and top with cracked pepper, lemon zest, and parsley.

Buen Provecho!


  1. That looks sooo good. I think I could manage it, but I have no idea where to find that pasta. I've never even heard of it before.

    1. I found it at our local grocery store. Small shells would work nicely too!