Chipotle Alfredo with Orecchiette & Grilled Shrimp

Grilled Shrimp & chipotle alfredo

Serves 4

Start with your Orecchiette and Shrimp:

Boil water for pasta.
Salt the water with 2 tablespoons and then add pasta.
Place the shrimp on the grill (16 pieces, size 16-20 per pound).

In a sauce pan:

  • ½ cup mirepoix (finely diced)
  • ½ cup butter
  • 3 tablespoons garlic puree

Heat everything over medium flame and stir until onions soften.


  • 1 cup heavy cream
  • ¼ cup shrimp stock

Stir with a whisk for a minute


  • 2 egg yolks, whipped with a fork
  • 3 tablespoons of chipotle puree
  • 1 cup Parmesan

Toss with the pasta and top with grilled shrimp. Garnish with parsley.

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