Ancho Chile, Shrimp, and Pasta

Ingredients

• 8 ounces long, thin pasta such as spaghetti or fettucini
• Salt
• 1/2 cup vegetable oil
• 3 thinly sliced cloves garlic
• 1 ounce dried ancho chiles, rinsed, seeded and deveined
• 1/2 pound 21-25 count raw shrimp, peeled, deveined, and tails removed, the shrimp pieces cut into thirds
• Black pepper
• Freshly grated Parmesan
• Lime or lemon juice, fresh squeezed

Directions

1. Set a large pot of salted water over high heat for the pasta as you begin. When it reaches a boil, add the pasta and cook it until it is al dente.
2. As the water heats and the pasta cooks, get the rest moving. Warm the oil in a small skillet over medium heat. When the oil is hot, add the sliced garlic and cook it until it takes on a little color. Use a slotted spoon to transfer the garlic to a large bowl.
3. Slice the ancho chiles very thinly; if you like, roll them up cigar-style and cut across them, the same way you would chiffonade basil. Add the sliced chiles to the hot oil and cook them ONLY for 20 to 30 seconds.
4. Lift the chiles out with a slotted spoon and add them to the bowl with the garlic. Keep a close eye here, because if the chiles cook too long, they turn bitter.
5. Add the raw shrimp to the pan with the chile- and garlic-flavored oil. Turn the heat up to high and cook for a couple minutes, stirring often, just until the shrimp starts to turn pink. Take the pan off the heat, then pour the shrimp and oil into the bowl with the garlic and chiles.
6. Add the drained, cooked pasta to the bowl with the shrimp, garlic, chiles, and oil. Season with salt and black pepper, then toss everything together.
7. Divide into bowls and finish each serving with freshly grated Parmesan and a little fresh lemon or lime juice.