Sonoran Shrimp Scampi

So here's a spooky story. Last Friday I was heading home from work and talked to Brady on the way about our dinner options. He had found a chicken soup recipe but because it's Lent I suggested something with fish or seafood. I told Brady that I had a good shrimp pasta recipe at my apartment that I had made years ago but since we were going to cook at his place he said that he would just look for recipe on the internet. So low and behold, I get to Brady's and guess what recipe he bought ingredients for??? You guessed it, the recipe that I had in mind! So weird but I was happy that Brady came across this recipe because I forgot how good it is!

Picture from Epicurious

Sonoran Shrimp Scampi
** from Epicurious

Serves 4
Prep/Cook Time: 30 minutes

2 poblano chiles
1 pound medium shrimp, shelled and deveined
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil
2 cloves garlic, finely chopped
2 red bell peppers, seeds removed and thinly sliced
2 tablespoon chopped sun-dried tomatoes
1 tablespoon lime zest
1/4 cup fresh lime juice
1/2 cup white wine
4 cups whole wheat farfalle, cooked
1/4 cup fresh cilantro, chopped

In a large pot of water, boil the pasta according to directions 

Place chiles directly over the burners of a gas stove and roast over medium-high heat, turning occasionally, until skin is charred and chiles soften, about 10 minutes. Or broil in the oven until skin is charred and chiles soften, about 12 minutes. Remove from heat and place in a paper bag or ziplock bag. Let steam for 10 minutes and then remove peel and seeds. Slice thinly; set aside.

Sprinkle shrimp with half the salt and pepper. Heat oil in a large pan over high heat. Cook shrimp, stirring occasionally, 2 to 3 minutes. Add garlic; cook about 1 minute. Stir in poblano chiles, red peppers, sun dried tomatoes, lime zest and lime juice. Cook until liquid reduces by half and shrimp are no longer translucent, 1 to 2 minutes. Add wine and reduce until slightly syrupy. Stir in pasta. Top with cilantro and serve.