Asada's Linguine in Spicy Chipotle Cream Sauce With Seared Sea Scallops


1 (7-ounce) can chipotle peppers in adobo sauce 1/2 pound dried linguine 2 tablespoons olive oil 12 dry-packed sea scallops (about 3/4 pound) Salt and freshly ground white pepper 4 cloves garlic, minced 1/2 cup dry white wine 1 cup heavy cream 2 tablespoons freshly grated Parmesan cheese Dried red pepper flakes, to taste


Empty The Can Of Chipotle Peppers Into A Blender Or Food Processor And Puree. Set Aside 1 To 2 Tablespoons Of The Puree For The Sauce; Save The Remaining Puree For Another Use. Bring A Large Pot Of Salted Water To Boil For The Pasta. Cook The Pasta Al Den

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