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Recipe: Not-Ceviche Shrimp and Pasta

Some of my better recipes come from having one dinner plan, but failing to fully read the recipe or buy all the ingredients… and then having to completely alter my plan with what I have, usually at the last minute. That’s where I got the Orange-Miso Salmon recipe.

And what happened on Saturday as well. I had been planning on making Ceviche, but at actual preparation time I realized that I…well…hadn’t started it early enough. Whoops. So with shrimp, some anaheim chilies, and other stuff on hand, I whipped up this very tasty

Not-Ceviche Shrimp Pasta.

1 pound cooked shrimp (I like to use the already peeled dudes, because it is easier to serve to kids).
1/2 cup lime juice
6 tbl. butter

2-5 cloves of garlic
2 (or more) anaheim chili peppers
6 large tomatoes
2 handfuls of fresh basil
Salt & pepper to taste

1 pound rotelle or similar pasta

Cook the pasta.

Heat a large frying pan on medium heat and melt the butter. Add the shrimp and lime juice, turn to low and simmer until the dudes are cooked through – nicely pink. Remove from the heat.

Mince up the garlic and chilies and coarsely chop the tomatoes and basil (this is so easy if you have a food processor). Mix throughly and add to the shrimp/butter/lime mixture. Add the pasta and let stand for 20 or so minutes to let the flavors mix.

You can leave it to flavor up and serve as a cold pasta dish if you want. It was really good the next day, after it had set over night.

That is all. With the food processor it is a very simple and satisfying dish, especially with a nice salad on the side, or some fruit. If I was making this for my spice-loving brother, I would have passed minced jalapenos or another hot chili to sprinkle on at the table.

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