|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.|
|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.|
|Remove the skillet from heat, add the chopped chipotle chiles, the the mojo, and stir.|
|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.|
|Toss with parsley and divide into serving plates. Generously top with queso anejo.|
source: Rick Bayless
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.