rick bayless' shrimp linguine with garlic mojo, chipotle, and parmesan

ingredients
all
salt
1 lb linguine
1/2 cup pasta water
2 tbsp garlic mojo oil
1 lb shrimp
medium size, peeled and deveined
salt
3 pieces chipotle chiles en adobo
or more if you prefer, seeded and finely chopped
1/2 cup garlic mojo
stirred before measuring out
3 tbsp parsley
coarsely chopped, can also use watercress or cilantro
3/4 cup Mexican queso anejo
grated, can also use parmesan or romano
This ain't your regular old garlic pasta dish. This recipe is instantly elevated with the use of garlic mojo - a Mexican condiment made up of concentrated garlic seasoned with lime in olive oil. The mojo in combination with chipotle chiles makes this a truly unique pasta dish that can't really be classified into a specific cuisine. This is a great spicy go-to dish for the weekday or weekend. Adapted from Rick Bayless.
1
Fill 2/3 of the pasta pot with water. Add salt, cover, and bring to boil over high heat. Boil the pasta for about 6 minutes. Reserve 1/2 cup of pasta water when draining.
2
Warm 2 tablespoons of mojo oil in the large skillet over medium-high heat. Dry and salt shrimp and cook in skillet for about 1 minute per side.
3
Remove the skillet from heat, add the chopped chipotle chiles, the the mojo, and stir.
4
Combine the pasta and pasta water into the skillet with the shrimp. You don't necessarily need to use all the pasta water; add just enough to help all the ingredients cling to the noodles.
5
Toss with parsley and divide into serving plates. Generously top with queso anejo.
source: Rick Bayless
notes
The very first time we made this recipe, we misinterpreted the quantity of chipotle chiles and used 3 CANS instead of 3 pieces. I mean, we like spicy food, but that was just atomic!We don’t usually get through the whole can of chipotles, so we usually chop and freeze leftovers that are then ready to go the next time we make this dish.Also don’t forget to reserve the pasta water! Without it, the ingredients don’t “gel” together as they should and the pasta feels dry. We usually place a clean mug under the colander so that we don’t forget.