The Secret Ingredient
Ingredients
- ●2 dried arbol chiles, seeds removed, soaked in hot water for 30 minutes
- ●1/2 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
- ●1 can (8 ounces) tomato sauce
- ●1 clove garlic, peeled
- ●1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
- ●1 tablespoon grapeseed oil
- ●3/4 pound medium shrimp, tails removed, peeled and deveined
- ●3 cups dry fusilli pasta
- ●1 1/2 teaspoons fresh cracked pepper
- ●3 tablespoons chopped parsley for garnish
Make It
Step 1
Place soaked chiles, evaporated milk, tomato sauce, garlic and bouillon in a blender; cover. Blend until smooth.
Step 2
Heat oil in a large skillet over medium heat. Add shrimp; cook, stirring occasionally, for about 7 minutes or until shrimp turn pink in color.
Step 3
Prepare pasta according to package directions. Drain; return to pot and set aside. While pasta is cooking, continue with recipe.
Step 4
Add tomato sauce mixture to the shrimp; cook, stirring frequently, for 7 minutes. Remove from heat; let mixture thicken slightly for about 5 minutes.
Step 5
Fold pasta into sauce and shrimp. Carefully stir to combine.
Step 6
Serve topped with fresh cracked pepper and chopped parsley.
