Delicious flavor all-around in this Chipotle Beer Shrimp Pasta recipe!
This is one great pasta recipe! It’s not the sort of pasta recipe that is swimming in rich sauce. It’s not like that at all. Instead, hot pasta is tossed with a spicy, beer-based tomato sauce and lots of shrimp! If you’re eating a little lighter, but you still like your pasta, then this chipotle beer shrimp pasta is definitely a recipe for you to try.
Ingredients needed:
- large shrimp
- good beer
- fresh cilantro
- olive oil
- yellow onion
- garlic
- canned diced tomatoes
- canned chipotle chiles in adobo sauce
- thin spaghetti
- Parmesan cheese
How to make Chipotle Beer Shrimp Pasta:
The complete, printable recipe is at the end of this post.
Scrape the whole pasta meal into a serving dish, if you’d like.
About the shrimp:
You can take the tails off the shrimp if you want a “cleaner” meal. Otherwise, you’ll need to cut the little tails off each shrimp. It’s up to you!
I love the fresh flavors in this pasta dish. The sauce coats the pasta lightly, and the Parmesan and cilantro are nice flavor additions too. Enjoy!
The Best Pasta Recipes:
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Chipotle Beer Shrimp Pasta
Ingredients
PASTA:
- 1 pound shelled and de-veined raw large shrimp
- 1 cup good beer
- ¼ cup coarsely chopped fresh cilantro
- 1 tablespoon extra virgin olive oil
- 1 cup (about 1 medium-large) coarsely chopped yellow onion
- 3 medium garlic cloves, minced
- One 14.5-ounce can low sodium diced tomatoes, drained
- 1 whole canned chipotle chile in adobo sauce (drained, seeded and moderately finely chopped)
- 8 ounces spaghettini (or thin spaghetti), cooked and drained according to package directions
OPTIONAL TOPPINGS:
- ½ cup freshly grated Parmesan cheese
- ¼ cup coarsely chopped fresh cilantro
Instructions
- To a medium-sized bowl, add the shrimp, beer, and cilantro, turning the shrimp in the beer to coat. Then let it stand at room temperature while you proceed with the recipe.
- In a large skillet, heat the olive oil over moderately high heat until ripples appear in the bottom of the skillet, 1½ to 2 minutes. Add the onion and garlic and sauté, stirring now and then until wilted, about 3 minutes.
- Set the skillet off the heat and drain the beer from the shrimp directly into the skillet. Add the tomatoes and chipotle pepper, return to moderately high heat, and bring to a quick boil. Adjust the heat so the mixture bubbles gently, and simmer uncovered until it's the consistency of pasta sauce, about 15 minutes.
- Add the shrimp and cilantro, cover, and cook over low heat just until the shrimp turn pink and are cooked through, about 5 minutes (don't overcook).
- Place the hot pasta into a large bowl, add the shrimp mixture, and toss well.
- To serve, divide the pasta among four heated dinner plates and top each portion, if desired, with sprinklings of grated cheese and chopped cilantro.
Notes
- You'll probably want to pass additional grated Parmesan for those who like more.
- Feel free to use your favorite pasta in place of the spaghettini, if desired.
- Optional items are not included in the WW Points.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Lori,
which kind of beer would you recommend? Im living in Germany, so we have lots of good beer, but many different tastes in it. Craving for the beer-shrimp pasta right now…;-)
Greets,
Caro
a good lager!